Beef Vindaloo Recipe
- cook TIME 30 mins
- prep TIME 10 mins
- total TIME 40 mins
Ingredients (25)
- 18 oz beef chuck cubed
- 2 oz tomatoes chopped
- 4 oz onion chopped
- 1 tbsp olive oil
- 2 tbsp garlic chopped
- 2 tsp ginger chopped
- 1 tbsp Hunt's tomato paste
- 1 tbsp cider vinegar
- 1/2 tbsp brown sugar
- 1 tbsp traditional Dijon mustard
- 1 tbsp all-purpose flour
- 1 cup unsalted chicken broth
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1 tsp garam masala
- 1/2 tsp coriander powder
- 1/2 tsp ground pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp cardamom
- 1/2 tsp ground turmeric
- 1/2 tsp salt
- 1 tsp paprika
- 2 1/2 tsp sriracha
- 2 tbsp coriander chopped
- 4 cups cooked basmati rice from 4 cups uncooked
INSTRUCTIONS
Heat 1 tbsp olive oil in a skillet over medium heat. Stir in 2 tbsp garlic and 2 tsp ginger and cook for 30 seconds until fragrant.
Add 4 oz onion and stir fry for 2 minutes or until the onion slices are soft and turn translucent.
Add 1 tbsp tomato paste to the skillet, occasionally stirring to combine, for about 30 seconds.
Add 2 oz chopped tomatoes and cook for another 1 minute.
Add 18 oz beef chuck and season with 1 tbsp cider vinegar, 1/2 tsp cumin, 1/2 tsp chili powder, 1 tsp garam masala, 1/2 tsp coriander powder, 1/2 tsp pepper, 1/2 tsp cinnamon, 1/4 tsp cardamom, 1/2 tsp turmeric, 1/2 tbsp brown sugar, 1/2 tsp salt, 1 tbsp mustard, 1 tsp paprika, 1 tbsp flour, and 2 1/2 tsp sriracha. Stir and cook for 5 minutes.
Pour in 1 cup chicken broth and bring to a boil. Then reduce heat to low and simmer until the beef is tender, about 12 minutes.
Garnish with 2 tbsp chopped coriander. Serve hot over steamed rice.