Fiery Goan Beef Vindaloo with Crispy Hand-Cut Fries

Ingredients:

1.5 lbs beef chuck, cut into 1-inch cubes

3 tablespoons white vinegar

1 tablespoon vegetable oil

1 large onion, thinly sliced

4 garlic cloves, minced

1 inch piece of ginger, minced

2 teaspoons paprika

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon cinnamon

1/2 teaspoon chili powder (adjust to heat preference)

1 teaspoon sugar

1/2 cup water

Salt and pepper to taste

For the Fries:

2 large russet potatoes, cut into matchsticks

2 tablespoons olive oil

Salt, to taste

Fresh parsley, chopped (for garnish)

Directions:

In a bowl, combine beef cubes with vinegar, salt, and pepper. Let it marinate for at least 30 minutes (or overnight for more flavor).

Heat oil in a Dutch oven or large pot over medium heat. Add onions and sauté until golden brown.

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

Add all the spices: paprika, turmeric, cumin, coriander, cinnamon, chili powder, and sugar. Stir to coat onions evenly.

Add marinated beef and sear until browned on all sides.

Pour in water, bring to a simmer, cover, and cook on low heat for 1.5 hours, or until beef is fork-tender and the sauce is thick.

Meanwhile, preheat oven to 425°F (220°C). Toss potato matchsticks with olive oil and salt. Spread on a baking sheet in a single layer.

Bake fries for 25-30 minutes, flipping halfway through until golden and crispy.

Serve the spicy beef vindaloo hot with crispy fries on the side. Garnish with fresh parsley.

Prep Time: 15 minutes | Cooking Time: 1 hour 45 minutes | Total Time: 2 hours

Kcal: 610 kcal | Servings: 4 servings

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