Beef Vindaloo

Ingredients:

2 pounds beef stew meat, cut into bite-sized pieces

2 tablespoons vegetable oil

1 large onion, finely chopped

4 cloves garlic, minced

1-inch piece ginger, grated

2 tablespoons white vinegar

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon turmeric powder

2 teaspoons paprika

1 teaspoon cayenne pepper (adjust for spice level)

2 teaspoons garam masala

1 teaspoon ground cinnamon

1 teaspoon salt

1 can (14 ounces) diced tomatoes

1 cup beef broth

1 medium potato, peeled and diced (optional)

Fresh cilantro, chopped (for garnish)

Directions:

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.

Stir in the garlic and ginger, cooking for another minute until fragrant.

Add the cumin, coriander, turmeric, paprika, cayenne pepper, garam masala, cinnamon, and salt. Stir well to toast the spices, about 1-2 minutes.

Add the beef and vinegar to the pot, tossing to coat the meat in the spice mixture. Brown the beef on all sides, about 5 minutes.

Pour in the diced tomatoes and beef broth. If using, add the diced potato. Stir to combine.

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours, stirring occasionally, until the beef is tender and the sauce is thickened.

Serve warm over steamed rice or with naan bread. Garnish with fresh cilantro.

Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes

Kcal: 320 kcal per serving | Servings: 6