Have you ever tried Beef Vindaloo? It’s a spicy Indian dish that is savory and tangy. This recipe will show you how to make it at home and I’ll also share some tips for modifying the recipe to suit your tastes.
prep: 20 mins cook: 1 hr 10 mins additional: 8 hrs total: 9 hrs 30 mins Servings: 6 Yield: 6 servings
2 onion, chopped
2 tablespoons plain yogurt
¼ cup garlic paste
¼ cup distilled white vinegar
2 pounds boneless beef chuck, cut into 1-inch cubes
2 tablespoons salt
1 cup water
1 tablespoon ground black pepper
3 tablespoons ginger paste
¼ cup vegetable oil
1 tablespoon ground red pepper
2 tablespoons chopped fresh cilantro (Optional)
4 roma (plum) tomatoes, chopped
Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator 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, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and 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 cilantro to serve.
Per Serving: 546 calories; protein 27.8g; carbohydrates 12.4g; fat 40.4g; cholesterol 109.2mg; sodium 2779.9mg.