Print

Slow-Cooked Beef Vindaloo Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

A rich and flavorful Beef Vindaloo recipe featuring tender beef chuck slow-cooked in a tangy and spicy curry paste made with Kashmiri chilli powder, aromatic spices, ginger, garlic, and vinegar. This traditional Indian dish is cooked in the oven until the beef is melt-in-your-mouth tender and the sauce is thick and deeply flavored, perfect served with basmati rice and naan.

Ingredients

For the Beef and Marinade

  • 800g / 1.6 lb beef chuck, cut into 3cm / 1.2″ cubes
  • 1 1/2 tsp salt
  • 6 tbsp Kashmiri chilli powder (test spiciness before using)
  • 2 tsp coriander seeds
  • 3 tsp cumin seeds
  • 4 cloves
  • 4 green cardamom pods
  • 2 tsp cinnamon powder
  • 1/2 tsp black peppercorns
  • 2 tbsp fresh ginger, roughly chopped
  • 10 garlic cloves
  • 1 tsp brown sugar
  • 1 tsp fenugreek seeds
  • 1/4 tsp turmeric powder
  • 7 tbsp white vinegar
  • 2 cups water

For the Curry Sauce

  • 50g / 3 tbsp ghee or unsalted butter
  • 1 onion, finely chopped (brown, yellow, or white)
  • 2 tsp ginger, finely grated
  • 4 garlic cloves, finely minced
  • 1 1/2 tsp black mustard seeds
  • 2 tbsp tomato paste
  • 10 fresh curry leaves
  • 2 cups low sodium beef stock
  • 2 tbsp coriander/cilantro leaves, roughly chopped (for garnish)

Instructions

  1. Salt Beef: Toss the beef cubes in 1 1/2 teaspoons of salt to season evenly.
  2. Check Kashmiri Chilli Powder Spiciness: Test the chili powder for heat and adjust the amount if you want a milder or spicier dish.
  3. Make Curry Paste: Place coriander seeds, cumin seeds, cloves, cardamom pods, cinnamon powder, black peppercorns, roughly chopped ginger, 10 garlic cloves, brown sugar, fenugreek seeds, turmeric, white vinegar, 6 tbsp Kashmiri chili powder, and 1 cup of water into a Nutribullet or small food processor. Blitz until smooth. Pour the curry paste over the beef. Add the remaining 1 cup of water to the Nutribullet, shake to clean out leftover paste, then pour over the beef as well.
  4. Marinate Beef: Mix the beef thoroughly so it is well coated in the curry paste. Cover and marinate in the refrigerator for 2 hours to allow flavors to meld.
  5. Preheat Oven: Set the oven to 190°C/375°F (170°C fan) to prepare for slow cooking the curry.
  6. Cook Aromatics: Melt ghee or unsalted butter in a saucepan over medium-high heat. Add finely chopped onion, grated ginger, and minced garlic. Cook until translucent and fragrant, about 3 minutes.
  7. Add Mustard Seeds and Tomato Paste: Stir in black mustard seeds and cook until the onion takes on a golden tint. Mix in tomato paste and cook for 1 minute to caramelize.
  8. Puree Curry Sauce: Pour in the beef stock and stir. Transfer the mixture to a jug or bowl and use a stick blender to puree until smooth. Return the sauce to the pot.
  9. Add Beef and Curry Leaves: Place the marinated beef and fresh curry leaves into the pot. Stir and bring to a boil on the stovetop.
  10. Slow Cook in Oven: Cover the pot with a lid or foil and place it in the preheated oven. Cook for 2 hours or until the beef is fall-apart tender and the sauce has thickened and darkened. If the sauce hasn’t reduced enough, cook uncovered for an additional 10-15 minutes.
  11. Serve: Garnish with roughly chopped coriander leaves and serve the vindaloo hot over basmati rice with a side of naan bread.

Notes

  • Note 1: Use beef chuck for the best tenderness after slow cooking.
  • Note 2: Kashmiri chilli powder is vibrant red and moderately spicy – always test to avoid making the dish too hot.
  • Note 3: Fenugreek seeds add a slight bitterness that balances the flavors well.
  • Note 4: Ghee or unsalted butter provides richness and depth; you can substitute with oil but flavor may differ.
  • Note 5: Black mustard seeds add a nutty pungency and slight pop texture in the sauce.
  • Note 6: Fresh curry leaves add an essential citrusy and fragrant note to authentic vindaloo.
  • Note 7: If sauce hasn’t thickened enough after cooking, remove the lid and simmer uncovered on the stovetop for 10-15 minutes to reduce.

Find it online: https://bitezly.com/slow-cooked-beef-vindaloo-recipe/