Ingredients:
For the Marinade:
1½ pounds (680g) beef chuck or stewing beef, cut into 1-inch cubes
3 tablespoons white vinegar
2 tablespoons lemon juice
6 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1½ teaspoons turmeric
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon smoked paprika (optional)
1½ teaspoons salt
For the Vindaloo Curry:
2 tablespoons oil (vegetable, coconut, or avocado oil)
1 large onion, finely diced
1½ teaspoons garam masala
1 teaspoon ground black pepper
1 teaspoon brown sugar (optional, to balance flavors)
1 cup beef broth or water
1–2 bay leaves
Fresh cilantro, for garnish (optional)
Directions:
Marinate the Beef:
In a large bowl or ziplock bag, mix together all the marinade ingredients. Add the beef and toss to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for deep flavor infusion.
Cook the Aromatics:
Heat the oil in a large pot or Dutch oven over medium heat. Sauté the diced onion for about 8 minutes, or until soft and golden.
Sear the Beef:
Add the marinated beef to the pot along with any remaining marinade. Sear the beef on all sides until lightly browned. Stir occasionally to avoid sticking.
Simmer the Curry:
Stir in the garam masala, black pepper, brown sugar (if using), bay leaves, and beef broth. Bring everything to a simmer, then reduce heat to low. Cover and let it cook gently for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce is rich.
Finish and Serve:
Discard the bay leaves. Taste and adjust seasoning with more salt, pepper, or a splash of lemon juice. Garnish with fresh cilantro and serve hot with steamed rice or naan.
Prep Time: 15 minutes (plus 2+ hours marinating)
Cooking Time: 2 hours
Total Time: 2 hours 15 minutes (plus marinating time)
Kcal: 490 kcal per serving
Servings: 4 servings