Craving that delicious blend of Indian spice, rice and buttery Naan? Same. This Beef Vindaloo is an amazing dish, and hits with you with that warm tummy, sleepy eyes combo.
There is something about a good curry that just brings a smile to may face. An overload of fragrant spices, tender meat, warm rice, and a piece of buttery garlic naan. With so many different options on toppings and sides, the possibilities are endless! My favorite topping is a tangy spiced yogurt, mint chutney, or juice the juice of a lime wedge elevates this dish perfectly!
Beef Vindaloo
Everything you will need!
I made my own naan, but you can also buy it at the store!
2 Pounds Stew Meat
Salt and Pepper
Olive Oil
1 Large Onion, Chopped
3 Tablespoons Garlic, Minced
3 Teaspoons Curry Powder
1 Teaspoon Turmeric
1 Teaspoon Cumin
1 Teaspoon Paprika
1/2 Teaspoon Cayenne
1/2 Teaspoon Ground Mustard
1/2 Teaspoon Ginger Powder
1/2 Teaspoon Cinnamon
1/4 Cup Apple Cider Vinegar
1 Cup Beef Stock
1/2 Cup Yogurt
3 Tablespoons Lime Juice
Lets Get Cooking!
This can be done in a Dutch oven or a crockpot. If using a crock pot, transfer ingredients to the crockpot at step 8.
Pat stew meat dry with a paper towel and place in a large bowl. Toss with salt and pepper until well seasoned.
Place Dutch oven (or a skillet if using a crockpot) on stovetop and heat some olive oil until it looks glossy. Add half of stew meat and cook until golden on all sides. Do the same for second half of stew meat. Set meat aside.
Add in your chopped onions and cook until just starting to caramelize.
Once onions are cooked, ad garlic and cook for another 2 minutes.
Combine all your dry spices and set a teaspoon of combined spices aside.
Add in spices and cook until fragrant, around 1 minute. Then add in tomato paste, and cook till combined, Around 1-2 minutes.
Add the vinegar to the pan and deglaze the pan, be sure to try and scrape the little caramelized bits off the bottom and cook until thickened.
Once thickened add beef stock, and beef.
Set stovetop tow low and allow to simmer for an hour. (If using a crockpot, set to low. Can be left for up to 2 hours.
While waiting you can make your yogurt sauce by combining the yogurt, lime juice, and the spice mixture you set side. Mix well and keep in the fridge until ready to eat.
After the time has elapsed, serve Vindaloo with rice, naan, yogurt sauce, and lime wedges!
We hope you enjoy this classic Indian dish! Please let us know if you tried it and what your experience was!