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Spicy Beef Vindaloo

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PREP TIME
20 min
COOKING TIME
70 min
TOTAL TIME
570 min
SERVINGS
6 servings
Dinner Indian
Spicy Beef Vindaloo
Ingredients
  • 1/4 cup distilled white vinegar
  • 1/4 cup garlic paste
  • 3 tablespoons ginger paste
  • 2 tablespoons plain yogurt
  • 2 tablespoons salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground red pepper
  • 2 pounds boneless beef chuck, cut into 1-inch cubes
  • 1/4 cup vegetable oil
  • 2 onion, chopped
  • 4 roma (plum) tomatoes, chopped
  • 1 cup water
  • 2 tablespoons chopped fresh cilantro
Instructions
1
Combine the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper in a large mixing container. Thoroughly blend the ingredients until well combined. Add the beef cubes to the mixture and ensure they are evenly coated. Cover the container with a layer of plastic wrap, then refrigerate overnight or for at least 30 minutes.
2
Heat the vegetable oil in a large cooking vessel over medium heat. Cook and stir the onions in the hot oil until they become soft, translucent, and begin to develop a golden brown color, approximately 10 minutes. Add the beef cubes and cook, stirring frequently until the meat loses its pink color on the outside, roughly 10 minutes more. Introduce the tomatoes into the mixture and cook for an additional 5 minutes.
3
Pour in the water, then bring the mixture to a gentle simmer. Cover and reduce heat to medium-low; continue cooking until the beef is tender, approximately 40 minutes. Sprinkle with cilantro before serving