Authentic Indian beef Vindaloo recipe
Once upon a time, the Portuguese brought this method of cooking meat to India, to Goa. The dish was called Vindaloo, the name of the marinade in which the meat was aged. In India, spices were added to the meat and the dish became Indian.
- 800 g boneless beef
- 2 tablespoon vegetable oil
- 150 g onion
- 35 g hot pepper
- 2 tablespoon tomato paste
- 500 ml beef, chicken, or vegetable broth
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 5 g Parsley leaves
- 50 ml Wine vinegar white
- 6 cloves garlic
- 2 teaspoon Red chilli pepper flakes
- 1 teaspoon sweet paprika
- 1 teaspoon Dried ginger
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon Mustard seeds
- 1 teaspoon cumin
- 1⁄2 teaspoon cinnamon
- 1 teaspoon brown sugar
In a deep bowl, put all the spices for the marinade and mix.
Add the meat and roll in the marinade.
Place into a bowl the marinated meat and put it in the refrigerator for 1 hour.
Heat a frying pan with vegetable oil and fry the chopped onion and chilli pepper over medium heat for 5 minutes.
Add marinated beef to the pan and fry on all sides, over medium heat for 5 minutes.
Add tomato paste, stir and fry for another 1 minute over low heat.
Add broth, salt, and pepper.
Mix, cover, and simmer over low heat for 1 hour and a half.
Turn off the stove and sprinkle Vindaloo with chopped parsley. Serve with rice, potatoes or vegetables.