Cooked - Vindaloo

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Vindaloo

4.0

800g / 1.6 lb beef chuck (, cut into 3cm / 1.2" cubes (Note 1))

1 ½ tsp salt

6 tbsp Kashmiri chilli powder - TEST spiciness before using! ((Note 2))

2 tsp coriander seeds

3 tsp cumin seeds

4 cloves

4 cardamom pods ((green))

2 tsp cinnamon powder

½ tsp black peppercorns

2 tbsp fresh ginger (, roughly chopped)

10 garlic cloves ((yes, 10!))

1 tsp brown sugar

1 tsp fenugreek seeds ((Note 3))

¼ tsp turmeric powder

7 tbsp white vinegar

2 cups water

50g / 3 tbsp ghee or unsalted butter ((Note 4))

1 onion (, finely chopped (brown, yellow, white))

2 tsp ginger (, finely grated)

4 garlic cloves (, finely minced)

1 ½ tsp black mustard seeds ((Note 5))

2 tbsp tomato paste

10 curry leaves (, fresh (Note 6))

2 cups beef stock (, low sodium (if using homemade, add ½ tsp salt))

2 tbsp coriander/cilantro leaves (, roughly chopped)

Salt beef: Toss beef in salt.
Check spiciness of kashmiri chilli powder and adjust if desired. See Spiciness Note below.
Curry Paste: Place Curry Paste ingredients in a Nutribullet or small food processor with 1 cup of the water. Blitz until smooth. Pour over beef. Pour remaining 1 cup water into Nutribullet, shake (to clean out remaining curry paste), then pour/scrape over beef.
Marinate beef: Mix beef in curry paste, cover, then marinate 2 hours. (Note: marinade is fairly thin - the water cooks down during slow cooking.)
Preheat oven to 190°C/375°F (170°C fan).
Curry sauce: Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent - about 3 minutes.
Mustard seeds: Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook 1 minute.
Puree sauce: Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.
Add beef: Add beef and curry leaves, stir then bring to boil.
Slow cook: Cover with a lid, then place in the oven for 2 hours or until beef is fall apart tender and the sauce has darkened in colour and thickened. (See Note 7 if sauce hasn't reduced enough).
Serve: Garnish with coriander, then serve over basmati rice with a side of naan!

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 2h

Created 50 weeks ago

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