Beef Vindaloo Recipe 🍛
Description: Spice up your weeknight dinner routine with this flavorful Beef Vindaloo recipe! Tender chunks of beef are marinated in a blend of aromatic spices, creating a dish that’s sure to tantalize your taste buds. This recipe, brought to you by lovewithrecipes.com, is perfect for lovers of Indian cuisine and those seeking a satisfying meal in under 4 hours.
- Preparation Time: 20 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Black mustard seeds |
| 1 | Cumin seed |
| 1 | Ground coriander |
| 1 | Curry powder |
| 2 | Fresh ginger |
| 1 | Garlic |
| 2 | Vindaloo curry paste |
| 3 | Apple cider vinegar |
| 1 1/2 | Onions |
| 1 | Canned tomatoes |
| 1 | Tomato puree |
| 300g | Beef steak |
| 410g | Crushed tomatoes (canned) |
| 425g | Tomato puree |
Nutrition Information (per serving):
- Calories: 799.8
- Fat: 56.6g
- Saturated Fat: 20.8g
- Cholesterol: 172.1mg
- Sodium: 312.6mg
- Carbohydrates: 23.1g
- Fiber: 4.7g
- Sugar: 11.1g
- Protein: 49.7g
Instructions:
-
Prepare the Beef:
- Begin by cutting the beef steak into 3cm cubes, ensuring they are of uniform size for even cooking.
-
-
Toast the Seeds:
- Heat a dry pan over medium heat and add the black mustard seeds and cumin seeds.
- Stir them continuously until they start to pop, being careful not to burn them. Once toasted, set aside to cool.
-
Marinate the Beef:
- In a large mixing bowl, combine the toasted seeds with the cubed beef, ground coriander, curry powder, finely chopped fresh ginger, minced garlic, vindaloo curry paste, apple cider vinegar, and a drizzle of oil.
- Mix all the ingredients thoroughly until the beef is well coated with the marinade.
- Cover the bowl and refrigerate the marinated beef overnight, allowing the flavors to meld together.
-
Cook the Onions:
- The next day, heat some extra oil in a large pan over medium heat.
- Add the sliced onions and cook, stirring occasionally, until they turn soft and translucent.
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Cook the Beef:
- Once the onions are soft, add the marinated beef mixture to the pan.
- Cook, stirring occasionally, for about 10 minutes or until the beef is browned on all sides and fragrant.
-
Simmer the Vindaloo:
- Stir in the undrained crushed tomatoes and tomato puree, combining them well with the beef mixture.
- Reduce the heat to low, cover the pan, and let the vindaloo simmer gently for about 50 minutes or until the beef is tender and the flavors have melded together, stirring occasionally to prevent sticking.
-
Serve and Enjoy:
- Once the beef vindaloo is cooked to perfection, serve it hot with steamed rice or warm naan bread, garnished with fresh coriander leaves if desired.
Tips:
- For an extra kick of heat, you can add chopped fresh chilies or a pinch of cayenne pepper to the marinade.
- Marinating the beef overnight allows the flavors to penetrate the meat, resulting in a more flavorful dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Simply reheat gently on the stove or in the microwave before serving.
With its bold flavors and tender meat, this Beef Vindaloo recipe is sure to become a favorite in your household. Enjoy the delicious taste of Indian cuisine right in your own kitchen!
