Beef Vindaloo Recipe

Name: Beef Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 cloves garlic; 1/2 cup red wine vinegar; 4 small hot chiles, seeded; 1/4 teaspoon cumin seeds; 3/4 teaspoon turmeric; 1 teaspoon English mustard; 1/2 teaspoon powdered ginger; 1 1/4 teaspoon salt; 1/4 cup granulated sugar; 1 lemon, juiced, pith removed and rind chopped, membranes removed and pulp chopped; 2 pounds chuck steak, cut into 1-inch cubes; 3 tablespoons poppy seeds; Clarified butter; 1 small onion, finely sliced; 2 bay leaves; 6 cloves; 1/2 cup tomato paste; Freshly ground salt, to taste; Freshly ground pepper, to taste

Servings: persons

14 cloves garlic
1/2 cup red wine vinegar
4 small hot chiles, seeded
1/4 teaspoon cumin seeds
3/4 teaspoon turmeric
1 teaspoon English mustard
1/2 teaspoon powdered ginger
1 1/4 teaspoon salt
1/4 cup granulated sugar
1 lemon, juiced, pith removed and rind chopped, membranes removed and pulp chopped
2 pounds chuck steak, cut into 1-inch cubes
3 tablespoons poppy seeds
Clarified butter
1 small onion, finely sliced
2 bay leaves
6 cloves
1/2 cup tomato paste
Freshly ground salt, to taste
Freshly ground pepper, to taste

1
For marinade: Blend together garlic and red wine vinegar.
2
Add chiles, cumin, turmeric, mustard, ginger, salt, sugar, lemon peel, juice, and pulp and blend well.
3
Place beef in bowl and pour marinade over it.
4
Stir in poppy seeds and sit for 2 hours.
5
Heat clarified butter in pan and add onion.
6
Cook until translucent, then add bay leaves and cloves.
7
With slotted spoon, lift meat from marinade and add to onions.
8
Increase heat to sear meat.
9
Pour in marinade.
10
Cover tightly, reduce heat and cook 1 hour.
11
After 1 hour, add tomato paste, stirring thoroughly, and cook another 30 minutes, until meat is tender.
12
Season with salt and pepper.

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 14 cloves garlic, 1/2 cup red wine vinegar, 4 small hot chiles, seeded, 1/4 teaspoon cumin seeds, and more.

Yes, Beef Vindaloo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Vindaloo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions