Indian beef vindaloo recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Meat and poultry
- Beef curry
This make-ahead vindaloo recipe is a guaranteed crowd pleaser. It can also be made with chicken, pork or lamb.
25 people made this
- 4 tablespoons white vinegar
- 4 tablespoons garlic paste
- 3 tablespoons ginger paste
- 2 tablespoons plain yogurt
- 2 tablespoons salt, or to taste
- 1 tablespoon freshly ground black pepper
- 1 tablespoon ground cayenne pepper
- 900g diced beef
- 4 tablespoons vegetable oil
- 2 onions, chopped
- 4 ripe tomatoes, chopped
- 250ml water
- 2 tablespoons freshly chopped coriander (optional)
MethodPrep:20min ›Cook:1hr10min ›Extra time:8hr marinating › Ready in:9hr30min
- Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper and cayenne pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with cling film; marinate in the fridge overnight (or at least 30 minutes).
- Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, and begin turning golden brown, about 10 minutes. Add the diced beef; cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
- Pour in the water and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with fresh coriander to serve.
The key to enhancing the flavour is marinating overnight, if possible, and allowing the curry to rest after it's cooked, before being served.
Reviews & ratingsAverage global rating:(40)
Reviews in English (29)
This is a hard recipe for me to review. I love to say only positive things… but, honestly I have issues with the terminology and quantities of certain ingredients. Recipe directions said to make a marinade of the yogurt, vinegar and spices. Then soak at least one hour or overnight. This was more of a “coating” rather than a marinade. My VERY limited exposure to cooking sent me to the dictionary after preparing this dish to research the meaning of “marinate” as it pertains to cooking. Marinate is “soaking or exposing a food item for a long period time, then removing.” The yogurt mixture is UNremovable, so I’m choosing to call it a “Yogurt Coating.” Also, it was so salty and hot, we could hardly eat it. Way beneath the salt and the heat, was a hint of what I think might be a great dish. Could the 2 tablespoons of salt be a typo? If you were truly MARINATING the meat, those quantities would be o.k. Not being able to remove the meat from the coating is, in my opinion, the downfall of this dish. When I make this again, and I will with a good tweaking, I’ll use maybe 1 or 2 teaspoons of salt, 1 teaspoon each of black pepper and cayenne or ancho chili pepper powder. The garlic and ginger paste is a combination I love, so I think there might be some hope for this Vindaloo!-21 Jun 2011
Beef vindaloo recipe
A vindaloo is one of the hottest curries you can get. We Brits have braved the heat for years to make it a classic staple to our Indian takeaway. This recipe is so simple, will help save the pennies and is sure to be a hit when friends come over. Traditionally the meat is marinated overnight in a blend of freshly ground herbs and spices but we’ve made this even easier by using a shop bought vindaloo paste. This curry is best served with steamed basmati rice, poppadums and mango chutney.
The curry house style vindaloo.
The vindaloo curries we get when we go out for a curry at a curry house are different to the original Goan pork vindaloo. This recipe is like those you get at the curry house.
Although quite spicy like the original vindaloo, the British vindaloo curry sauce is different. It is also a lot easier to make.
There was a time when ordering a vindaloo curry meant getting the same as a plain curry or Madras but with more curry powder in it.
Luckily, that is not longer the case. The British vindaloo curry sauce has its own unique flavour to the others.
Recipe of Perfect Beef Vindaloo
Beef Vindaloo. Beef Vindaloo. this link is to an external site that may or may not meet accessibility guidelines. Restaurant Style Beef Vindaloo-just like you get at your favorite Indian restaurant. It is easy and perfect for the slow cooker.
A Vindaloo is one of the hottest curries you can get, and is a mainstay of Indian restaurant menus A national favourite, it is so beloved that a song named Vindaloo was even the unofficial anthem for the. A vindaloo is one of the hottest curries you can get. We Brits have braved the heat for years to make it a classic staple to our Indian takeaway.
Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, beef vindaloo. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Beef Vindaloo is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Beef Vindaloo is something that I’ve loved my entire life. They are fine and they look fantastic.
Beef Vindaloo. this link is to an external site that may or may not meet accessibility guidelines. Restaurant Style Beef Vindaloo-just like you get at your favorite Indian restaurant. It is easy and perfect for the slow cooker.
To begin with this particular recipe, we must first prepare a few components. You can have beef vindaloo using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Beef Vindaloo:
Once the beef has been sealed, pour in the mixture from the mortar and pestle along with the chicken stock and bring to the boil. Vindaloo or vindalho is an Indian curry dish based on the Portuguese dish carne de vinha d'alhos which is popular in Goa, Vasai, the Konkan, Kerala and other parts of India. Home » Beef Recipes » Beef Vindaloo Pressure Cooker & Stovetop. This beef vindaloo recipe is a British Indian restaurant style hot and sour curry and has both Instant Pot and stovetop instructions.
Instructions to make Beef Vindaloo:
- Marianate beef with turmeric,lime juice and salt for 15 mins..
- Add a tsp of oil and roast peppercorns, cinnamon, cloves, cardamom, jeera,fennel till it releases all it's aroma. Keep it aside, now roast dried red chillies..
- Add masala ingredients to a mixer add turmeric,vinegar and grind it to make a paste.to this add roasted chillies and enough water to make fine paste..
- In a kadai,saute onions in oil till they are translucent. Add in the masala paste and saute until it's raw smell disappear. Add in tomatoes and cook well..
- Add beef and mix everything well,season it with salt. Transfer it to a cooker add a cup of water and cook till the beef is done..
- Once the beef is cooked,add little of garam masala and pepper powder as per our taste..
Beef marinated with vindaloo paste is cooked in deliciously rich sauce. An easy side dish that's guaranteed to impress everyone in the family! Tender beef in spicy tangy vindaloo sauce. Our Beef Vindaloo is a twist on classic Vindaloo recipes. Less spicy than the original and made with beef and sweet potatoes, it truly is a Paleo treat.
So that’s going to wrap this up for this special food beef vindaloo recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
Indian beef vindaloo recipe - Recipes
I’m convinced that very few people have eaten a traditional Vindaloo.
It’s true that many top notch Indian restaurants, especially in the UK serve it as it should be served but having eaten my way around India, I can attest to the fact that some places tend to make an ubiquitous sauce and when an order comes in for vindaloo, they simply throw in extra cayenne.
For those of you unfamiliar with authentic Indian cuisine, vindaloo and the occasional oddly-named ‘tindaloo’, signal fire and spice!
If that isn’t your cup of tea, you should also avoid anything called ‘Bangalore Phall’ at all costs. It arrives at your table smelling deceptively like a rose garden but it will completely immolate the lining of your palate.
Vindaloo is traditionally made with pork and has a vinegar-onion-garlic base, thanks to the Portuguese influence that still prevails in Southern India. Generally speaking, the further south you go (in India), the spicier the food. If you like those creamy, almondy sauces, then stick to Kashmiri-style recipes.
Against my usual trend of offering quick and easy recipes, I have to be honest and tell you that although this doesn’t require special skills, it is time-consuming.
The good news is that the vindaloo paste can be made in larger quantities and frozen, so whenever you fancy a shrimp, chicken, lamb or beef vindaloo (as offered here) most of the work has been done.
You can adjust the level of heat by cutting back or increasing the amount of dried chili but I guarantee that the foulest of moods will be instantly lifted by the aroma of the ground whole spices.
Serve with piles of fluffy white rice and a well-chilled pale beer.
You’ll need a spice/coffee grinder and a food processor. Asian supermarkets and Wholefoods sell many of the spices listed below but failing that, A1Spiceworld.com is an excellent source of everything you’ll need.
Ingredients for the vindaloo paste:
2 teaspoons of whole cumin seeds
1-4 hot, dried red chilies (adjust to taste)
1 teaspoon of whole black peppercorns
1 teaspoon of cardamom seeds (or crack open whole cardamoms pods and remove the seeds)
A 3 inch (76mm) stick of cinnamon (don’t substitute ground cinnamon)
1 ½ teaspoons of black mustard seeds
1 teaspoon of whole fenugreek seeds
5 tablespoons of white wine vinegar
1 ½ – 2 teaspoons of sea salt
1 teaspoon of light brown sugar
7 oz (199g) of onions, sliced thinly
10 tablespoons of vegetable oil (I prefer grape-seed oil)
4-6 tablespoons of water – plus 8 fl oz (225ml)
Grind the first seven ingredients in a spice grinder (spices only). Put them in a bowl, add the vinegar, salt and sugar, stir well then set aside.
Heat the oil in a wide heavy pan over medium heat. Add the onions and fry them, stirring frequently until they’re crisp and golden. This can take approx 45 minutes and you need to be vigilant as any burned black onion will taint the dish and they’ll turn brown quite quickly towards the end.
Remove with a slotted spoon and puree them in a food processor along with 2-3 tablespoons of water. Keep the oil for the next stage.
Add the onion puree to the spice mixture and this is your basic vindaloo paste. You can freeze it at this point.
Now for the vindaloo itself:
2lbs of lean beef (lamb, pork, or small skinned chicken pieces on the bone), cut into 1inch (2.5cm) chunks and patted dry
1 inch (2.5cm) cube of peeled fresh ginger
A smallish whole head of garlic, cloves separated and peeled
1 tablespoon of ground coriander seed
½ teaspoon of ground turmeric
Process the ginger, garlic and 2-3 tablespoons of water until you have a smooth paste.
Heat the remaining oil over medium heat and add the meat a few pieces at a time to brown lightly (overcrowding will cause them to steam, not brown). Remove with a slotted spoon and place in a bowl until all the meat is done this way.
Turn the heat down a bit and add the ginger/garlic paste to the pan stir for half a minute then add the turmeric and ground coriander – stir for another 30 seconds.
Add the meat, any accumulated juices, the vindaloo paste and 8 fl oz (225ml) of water. Bring to a boil, cover, reduce the heat to a simmer and cook until the meat is very tender, stirring occasionally. This can take up to 2 hrs so you could put everything in a slow cooker or in the oven on a low heat. Check occasionally to ensure the meat is tender.
As with many Indian dishes, this will taste better if made 2-3 days ahead and kept covered in the fridge. I often make the entire dish weeks ahead and freeze the lot, as freezing really enhances the spices.
As mentioned, this is an extra hot recipe because of the ghost peppers. Even without ghost peppers, vindaloo spice mix can be pretty spicy for some.
If you&rsquod like to keep the heat to a minimum, omit the ghost pepper powder and go easy on the cayenne. Cayenne has a decent level of heat.
If you&rsquod like to up the heat factor a bit, you can add more cayenne. You can also experiment with amounts of ghost pepper powder or flakes to your own preference.
If it gets TOO spicy, serve it alongside this Traditional Indian Raita recipe, which is made from spiced yogurt. It has a nice cooling effect.
Do I have to pre-cook the meat?
That is how you will get curry house style results. I am asked often if you have to pre-cook the meat. It does add another layer of flavour so it is worth doing.
That said, you could add the meat raw and just cook it longer. A lot longer! Lamb takes at least 40 minutes to cook to tender.
You will of course need to add more liquid during the cooking process too.
I prefer to do it the curry house way and have lots of pre-cooked meat on hand. It’s faster. It tastes better. It freezes well. Do that and you can whip up this curry house style lamb vindaloo in minutes.
We serve ours with some crispy gluten free soccas, Indian rice, and some vegetables. I like to mix chopped cucumber with plain greek yogurt, lemon juice, cumin, and sea salt.
If gluten is still on your menus, Trader Joe’s has several great varieties of naan, some fresh, and some frozen!
Learn how to make cauliflower rice for a low carb side option!
Sometimes something as simple as changing the cut of meat in a recipe can make the difference between an hour and a half of cooking to dinner on the table in about 20 minutes.
The spicy Indian dish Beef Vindaloo is usually made with chunks of stew meat that need to be simmered at least an hour. But by switching to thinly sliced top sirloin, about 10 minutes of cooking time is all that’s needed. Don’t let the ingredient list of this version discourage you--it really takes no time at all to get together.
Serve the beef with basmati rice and a cool raita to temper the beef’s heat.
Slice the beef as thinly as possible, then set it aside.
Combine the coriander, cumin, cinnamon, turmeric, cayenne and the salt in a small bowl. Set aside.
Melt the butter in a large skillet over medium-high heat. Add the shallots and cook, stirring until golden brown, about 2 minutes. Add the garlic and the ginger and cook, stirring until the mixture is very fragrant, about 1 to 2 minutes. Add the combined spices and cook 1 minute. Then add the beef, brown sugar, vinegar and beef broth. Bring to a simmer and cook until the flavors are well blended, 6 to 8 minutes.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.
Only Taste Matters
This week we have a special treat. Rose Zellmer of GimmeTasty.com is sharing her amazing recipe for Beef Vindaloo, a great variation on an Indian classic. Thank you Rose! You are my hero!
Do you want to taste a little spice of the Asian culture? By just a trip around the kitchen you can create an Indian food masterpiece for your friends and family!
As what you all know, Indian cuisines are full of herbs and spices which made every bite tasty and satisfyingly good. To give you a taste of what the Indian culture taste like, here is a Paleo Indian food you would definitely cannot resist.
What is Beef Vindaloo?
Popular in India, Vindaloo is simply a spicy curry. Though Vindaloo is traditionally cooked with pork, some restaurants try chicken or lamb for a little twist.
Because food lovers crave for creativity in the kitchen, I tried to make some changes on the traditional Vindaloo–presenting the Beef Vindaloo! Though it would really ask for a lot of time from you, cooking it is absolutely worth the wait! Imagine how the beef will automatically melts in your mouth as the curry flavor penetrates each of your taste buds!