Beef Vindaloo

Beef Vindaloo

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"A great make-ahead vindaloo recipe which is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items. Serve with mashed potatoes or basmati rice."
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Ingredients

9 h 30 m servings 546 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 40.4 g
  • 62%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 2780 mg
  • 111%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
  2. Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
  3. Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.

Footnotes

  • Cook's Note:
  • The key to enhancing the flavor is marinating overnight, if possible, and allowing to sit after it's cooked, before being served.

Reviews

12
  1. 17 Ratings

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Most helpful positive review

Fabulous! Can't wait to serve to company! :)

Most helpful critical review

This is a hard recipe for me to review. I love to say only positive things… but, honestly I have issues with the terminology and quantities of certain ingredients. Recipe directions said to mak...

This is a hard recipe for me to review. I love to say only positive things… but, honestly I have issues with the terminology and quantities of certain ingredients. Recipe directions said to mak...

This was delicious except for being way too salty. 2 Tablespoons of salt?? Really???

Fabulous! Can't wait to serve to company! :)

Great recipe. For those who reviewed saying too salty, this dish should be somewhat salty. Also use Kosher salt not table salt. Most chefs design recipes with Kosher or Sea Salt not table sa...

Good overall flavor, but the sauce was thin, and really spicy. I garnished with some more yogurt which I thought improved it. If I do it again, I'll cut way back on the water and a little on t...

I used venison in this vindaloo and got great reviews!

Okay flavor, I cannot put my finger on it, but it's missing something.

Good overall recipe, but a bit salty and lacking some depth to the flavor. I saw that the sauce was going to be rather runny, especially since I was using canned tomatoes (2 cans, drained one o...

I made this with pork instead and it was DELICIOUS!! Had to sub sour cream for yogurt but it was still amazing.