Beef Vindaloo - The Hot One Recipe

Name: Beef Vindaloo - The Hot One
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 kg stewing beef (Cubed); 1 onion; 6 garlic cloves; 4 tablespoons nut oil; 2 slices ginger (2.5cm Fresh); 2 teaspoons mustard seeds (Crushed); 2 tablespoons white vinegar; 6 teaspoons chili powder; 2 teaspoons paprika; 4 teaspoons curry powder (hot); 4 teaspoons chili flakes; 15 chili peppers (Sliced with seeds); 400 ml coconut milk (4th extract) or 400 ml water; 1 teaspoon salt; 1 teaspoon black pepper (Crushed)

Servings: persons

2 kg stewing beef (Cubed)
1 onion
6 garlic cloves
4 tablespoons nut oil
2 slices ginger (2.5cm Fresh)
2 teaspoons mustard seeds (Crushed)
2 tablespoons white vinegar
6 teaspoons chili powder
2 teaspoons paprika
4 teaspoons curry powder (hot)
4 teaspoons chili flakes
15 chili peppers (Sliced with seeds)
400 ml coconut milk (4th extract) or 400 ml water
1 teaspoon salt
1 teaspoon black pepper (Crushed)

1
(2 Days before) Place the beef in a bowl and add 2 teaspoons of the curry powder and 2 teaspoons of the chilli, make sure it is coated evenly and fully and leave in the fridge to marinate.
2
(on Day).
3
Roughly chop the onion, mince the garlic, mustard seed, ginger and vinegar together to form a paste.
4
Add the oil to a large oven ready pan and fry the onions, garlic/ginger paste and the chillis till the onion is soft (this bit stings the eyes), add in the all ingredients except for the meat and coconut milk and fry for a further 2 mins ensuring the onions and chillis are covered in the powdered ingredients.
5
Add the meat and fry gently for 10 minutes to seal the meat.
6
Add the coconut milk and stir, bring to a boil and simmer for roughly 10 minutes until suace begins to thicken.
7
Transfer to the oven at 200'C for 30 minutes stirring regularly to finish off.
8
Serve on pilau rice preferably with a Lassi drink as thats the only thing that will cool your mouth down.

1816

kcal

Calories

104

Fat

Carbs

147

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 15 ingredients. The key ingredients include: 2 kg stewing beef (Cubed), 1 onion, 6 garlic cloves, 4 tablespoons nut oil, and more.

Yes, Beef Vindaloo - The Hot One falls under the Soups & Stews 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 - The Hot One

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions