Spicy Goan Beef Vindaloo

Ingredients:

1 pound beef (cubed, preferably chuck)

2 tablespoons vegetable oil

1 onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

For the Vindaloo Paste:

4 dried red chilies (soaked)

1 tablespoon vinegar

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1/2 teaspoon turmeric powder

1/2 teaspoon black pepper

1 teaspoon paprika

1 teaspoon sugar

For Cooking:

1/2 cup water or beef broth

Salt to taste

Directions:

Blend the soaked dried chilies, vinegar, cumin, coriander, turmeric, black pepper, paprika, and sugar into a smooth paste.

Heat oil in a pot over medium heat.

Add onions and sauté until golden brown.

Add garlic and ginger, cooking until fragrant.

Add the beef and cook for 5–6 minutes until lightly browned.

Stir in the prepared vindaloo paste and coat the beef evenly.

Add water or broth and bring to a simmer.

Cover and cook for 45–60 minutes until the beef is tender and the sauce thickens.

Adjust seasoning with salt and serve hot with rice or bread.

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes

Kcal: 470 kcal | Servings: 4 servings