Beef Vindaloo is a bold and flavorful Indian curry that originates from Goa, a coastal state in western India. The dish evolved from the Portuguese "carne de vinha d'alhos," which involved marinating meat in wine and garlic. Goan cooks adapted this recipe by substituting wine with palm vinegar and incorporating local spices, resulting in the tangy and spicy curry known today. Traditionally made with pork, beef is a popular alternative, especially in regions where pork is less common. This dish is characterized by its deep red color, rich flavors, and a balance of heat and tanginess.

Ingredients

For the Marinade:

• 2 lbs (900g) beef chuck, cut into 1-inch cubes
  
  

• 1/4 cup (60ml) white vinegar
  
  

• 1/4 cup (60g) garlic paste
  
  

• 3 tablespoons (45g) ginger paste
  
  

• 2 tablespoons (30g) plain yogurt
  
  

• 2 tablespoons (30g) salt
  
  

• 1 tablespoon (15g) ground black pepper
  
  

• 1 tablespoon (15g) ground red pepper
  
  

For the Curry:

• 1/4 cup (60ml) vegetable oil
  
  

• 2 medium onions, chopped
  
  

• 4 roma (plum) tomatoes, chopped
  
  

• 1 cup (240ml) water
  
  

• 2 tablespoons (30g) chopped fresh cilantro (optional)
  
  

Directions

1. Marinate the Beef: In a large mixing bowl, combine the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper. Add the beef cubes and mix until evenly coated. Cover the bowl and refrigerate for at least 30 minutes, preferably overnight, to allow the flavors to meld.
   
   

2. Cook the Onions: Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and cook, stirring occasionally, until they soften and turn golden brown, about 10 minutes.
   
   

3. Brown the Beef: Add the marinated beef cubes to the pot and cook, stirring frequently, until the meat is browned on all sides, about 10 minutes.
   
   

4. Add Tomatoes and Simmer: Stir in the chopped tomatoes and cook for an additional 5 minutes until they begin to break down.
   
   

5. Add Water and Simmer: Pour in the water and bring the mixture to a simmer. Cover the pot, reduce the heat to medium-low, and cook for about 40 minutes, or until the beef is tender and the flavors have melded together.
   
   

6. Garnish and Serve: Sprinkle chopped fresh cilantro over the curry before serving, if desired. Serve hot with steamed basmati rice or warm naan bread.
   
   

Nutritional Information (Per Serving)

• Calories: 546 kcal
  
  

• Protein: 28g
  
  

• Fat: 40g
  
  

• Carbohydrates: 12g
  
  

• Sodium: 2780mg
  
  

• Fiber: 3g
  
  

• Sugar: 3g
  
  

• Vitamin C: 10mg
  
  

• Calcium: 56mg
  
  

• Iron: 5mg
  
  

• Potassium: 716mg