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A pot of tender beef vindaloo curry with rich red sauce and fresh herbs

Beef Vindaloo

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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4 servings
Calories 480 kcal

Ingredients
  

  • 800 g beef chuck, cut into 3cm cubes
  • 10 dried Kashmiri red chilies, soaked
  • 80 ml white wine vinegar
  • 1 tablespoon cumin seeds
  • 1 teaspoon black peppercorns
  • 5 whole clove s
  • 1 stick cinnamon (2-inch)
  • 1 teaspoon turmeric powder
  • 50 g fresh ginger, peeled and chopped
  • 6 cloves garlic , peeled
  • 3 tablespoons vegetable oil
  • 2 medium onions , finely sliced
  • 1 teaspoon sal t
  • 1 teaspoon suga r

Instructions
 

  • Grind the soaked chilies, cumin, peppercorns, cloves, cinnamon, ginger, garlic, and turmeric with vinegar into a smooth, thick paste.
  • Coat the beef cubes thoroughly with the spice paste and marinate in the refrigerator for at least 4 hours.
  • Heat vegetable oil in a heavy-bottomed pot over medium heat and sauté sliced onions until deeply caramelized and golden brown.
  • Add the marinated beef to the pot and sear for 8-10 minutes until the meat is browned on all sides.
  • Pour in 250ml of water and add salt, then bring the mixture to a gentle simmer.
  • Cover the pot with a tight-fitting lid and cook on low heat for 75 to 90 minutes until the beef is tender and the sauce has thickened.
  • Stir in the sugar to balance the acidity and adjust salt levels before serving hot with steamed basmati rice.