Beef vindaloo
Spice up your dinner with this flavorful Beef Vindaloo recipe! Made with tender beef, aromatic onions, rich curry paste, and a savory beef broth, this dish delivers a deliciously spicy kick. Serve over basmati rice and top with creamy Greek yogurt and fresh coriander leaves for a perfect balance of flavors. Ready in just about an hour, this recipe is a must-try for any food lover!
Cook time 105 min
Prep time 15 min
Ingredients:
2 tbsp butter2 lb beef
1 onion
2 tbsp curry paste
1 cup beef broth
1/2 cup basmati rice
1/2 cup greek yogurt
2 tsp coriander leaves
Beef Vindaloo is a flavorful and aromatic Indian curry, originally from Goa, that combines tender beef with a rich blend of spices. It's a popular dish known for its tangy and spicy profile, making it a favorite among curry lovers.
Instructions:
- Cube the beef into bite-sized pieces.
- Finely chop the onion.
- Rinse the basmati rice under cold water until the water runs clear.
- In a large pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat.
- Add the chopped onions and sauté until they are translucent and golden, about 5-7 minutes.
- Add the cubed beef to the pot and brown on all sides, about 5-8 minutes.
- Stir in 2 tablespoons of curry paste, coating the beef and onions evenly.
- Cook for another 2 minutes to let the flavors meld.
- Pour in 1 cup of beef broth, stirring to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for 45-60 minutes, or until the beef is tender.
- While the beef vindaloo is simmering, prepare the basmati rice.
- In a separate pot, add the rinsed 1/2 cup of basmati rice and 1 cup of water.
- Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, or until the rice is tender and the water is absorbed.
- Remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork before serving.
- Stir the 1/2 cup of Greek yogurt into the beef vindaloo to create a creamy texture and balance the spices.
- Taste and adjust seasoning if needed.
- Spoon the cooked basmati rice onto plates or into bowls.
- Ladle the beef vindaloo over the rice.
- Garnish with 2 teaspoons of finely chopped coriander leaves.
Tips:
- For extra flavor, marinate the beef in the fridge with a mix of curry paste and yogurt for a few hours or overnight.
- Use a heavy-bottomed pot or Dutch oven to ensure even cooking and to avoid burning the spices.
- If the dish is too spicy, add a bit more yogurt to balance the heat.
- Serve the Beef Vindaloo with freshly cooked basmati rice to soak up the delicious sauce.
With its perfect balance of spices and tender beef, Beef Vindaloo is sure to be a hit at your dining table. Pair it with basmati rice and a side of cooling Greek yogurt to complete this comforting and satisfying meal. Enjoy the robust flavors and the wonderful aroma it brings to your home.
Nutrition per serving
4 ServingsCalories 800kcal
Protein 70g
Carbohydrates 12g
Fiber 0.90g
Sugar 3.55g
Fat 50g
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