Vindaloo is on the hotter end of the “spicy spectrum” when it comes to curry, and that’s what I love about it! Usually, I will make lamb vindaloo and simmer it with some coarsely chopped potato. When there are no good cuts of lamb at the butcher, I will substitute beef.
I’m not one to shy away from heat in my dishes. The first time I had Vindaloo was at Daawat, an authentic Indian restaurant in Edmonton. Without knowing what I was getting myself into, I ordered a dish to share with some friends who were visiting from out of town, and asked for “full spice”. We struggled with the heat level, but finished it anyway (through flushed faces and multiple glasses of water).
I’ve toned my recipe down a little bit, but I made sure it still has a bite!
Recipe for Beef Vindaloo:
2 Lbs of Beef Roast (Diced into cubes)
1 Inch of Fresh Ginger (Peeled and Julienned)
2 – 3 Cloves of Garlic (Minced)
1/2 White Onion (Diced)
3 Teaspoons of Tomato Paste
4 Dried Chilis (Diced)
1 Teaspoon of Black Peppercorns
1 Teaspoon of Fenugreek Seeds
7 Cardamom Pods
1/2 Teaspoon of Coriander Seeds
1 Teaspoon of Turmeric
1 Teaspoon of Garam Masala
1 Tablespoon of Cumin Seeds
2 Bay Leaves
1/2 Teaspoon of corse Salt
4 Tablespoons of White Wine Vinegar
2 Tablespoons of Olive Oil
1 Teaspoon of Sugar
Instructions for Beef Vindaloo
1: Pat meat dry. Preheat a cast iron pan over medium-high heat. Sear off beef on all sides, then put aside.
2: In a pan, toast your fenugreek seeds, cardamom pods, coriander seeds, turmeric, garam masala, peppercorn seeds, bay leaves, and cumin seeds until fragrant. Remove from the pan, and grind with vinegar, sugar, and salt. Add back to the pan with onion, garlic, diced chilis, and ginger.
3: Add tomato paste, seared beef, and warm water. Stir, and cover.
4: Simmer on low until meat is fork tender, about 3 hours.
5: Serve alongside fresh naan bread.