Spicy Goan Beef Vindaloo
This Spicy Goan Beef Vindaloo is a signature dish from the coastal region of Goa, India, known for its vibrant blend of spices and tangy flavors. The dish features tender beef marinated and cooked in a rich, aromatic paste made from roasted spices and wine vinegar. Traditionally served as a dry curry, the combination of spices brings a fiery heat balanced by a subtle sweetness from brown sugar. Perfect for pairing with fluffy boiled rice or crusty bread, this curry will surely tantalize your taste buds and impress your guests.
N/A
Servings
450
Calories
17
Ingredients
Ingredients
beef
2 lbs (cut into 1-inch cubes)
cumin seed
1 tablespoon (whole)
dried red chilies
4 (whole)
black peppercorns
1 teaspoon (whole)
green cardamoms
5 (seeds only)
fenugreek seeds
1 teaspoon (whole)
black mustard seeds
1/2 teaspoon (whole)
salt
1/2 teaspoon (to taste)
brown sugar
1 teaspoon (to balance flavors)
wine vinegar
4 tablespoons
oil
4 tablespoons (for frying)
onion
1 large (chopped)
fresh ginger
1 inch piece (grated)
garlic cloves
2 (chopped)
ground coriander
2 teaspoons
turmeric
1 teaspoon
warm water
1/2 pint
Instructions
1
In a dry blender, combine cumin seeds, dried red chilies, black peppercorns, cardamom seeds, fenugreek seeds, and black mustard seeds until finely ground.
2
In a mixing bowl, add the ground spices, wine vinegar, salt, and brown sugar. Blend to form a smooth paste.
3
Heat 2 tablespoons of oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown. Once done, transfer the onions to the spice paste, blending together until well combined.
4
In the same pan, heat the remaining oil and add the beef cubes. Sear the meat until browned on all sides—about 5-7 minutes. Remove the meat from the pan and set aside.
5
In the same pan, add the grated ginger and chopped garlic, sautéing for about 3 minutes over low heat until fragrant.
6
Stir in the ground coriander and turmeric, cooking for an additional 2 minutes to release the spices' aromas.
7
Pour the prepared spice paste into the pan, mixing well and cooking for 5 minutes while stirring occasionally to prevent sticking.
8
Return the seared beef to the pan, mixing to coat the meat evenly with the spice paste. Pour in the warm water, stirring to combine.
9
Cover the pan and let it simmer on low heat for approximately 1 hour or until the beef is tender, stirring occasionally.
10
Once done, taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired, alongside boiled rice and a vegetable curry.
Nutrition Information
30g
Fat
37.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Goan Beef Vindaloo?
It is a signature coastal Indian dish from Goa known for its vibrant spices, tangy vinegar base, and tender beef.
What region of India does this recipe come from?
This dish originates from the coastal region of Goa.
How many calories are in a serving of this beef vindaloo?
There are 450 calories per serving.
What is the protein content of the Spicy Goan Beef Vindaloo?
Each serving contains 37.5g of protein.
How much beef is required for this recipe?
You will need 2 lbs of beef cut into 1-inch cubes.
What type of vinegar is used in authentic Goan vindaloo?
This recipe uses wine vinegar to create the traditional tangy flavor profile.
How long does the beef need to simmer?
The beef should simmer on low heat for approximately 1 hour or until it becomes tender.
What whole spices are ground for the vindaloo paste?
The paste includes cumin seeds, dried red chilies, black peppercorns, cardamom seeds, fenugreek seeds, and black mustard seeds.
Is there any sugar in this recipe?
Yes, one teaspoon of brown sugar is used to balance the heat and acidity.
How many dried red chilies are used?
The recipe calls for 4 whole dried red chilies.
What is the fat content per serving?
The dish contains 30g of fat per serving.
How much oil is used for cooking?
A total of 4 tablespoons of oil is used for sautéing and frying.
What should I serve with Spicy Goan Beef Vindaloo?
It is best served with fluffy boiled rice, crusty bread, and a side vegetable curry.
How do you prepare the onions for the paste?
The onions are sautéed until golden brown and then blended directly into the spice paste.
How much ginger and garlic is needed?
You need a 1-inch piece of fresh grated ginger and 2 chopped garlic cloves.
Do I need to sear the beef before simmering?
Yes, the beef cubes should be seared for 5-7 minutes until browned on all sides.
What ground spices are added to the pan separately?
Ground coriander and turmeric are added to the pan after sautéing the ginger and garlic.
How many cardamom pods are used?
The recipe uses the seeds from 5 green cardamoms.
What type of mustard seeds are used?
The recipe calls for 1/2 teaspoon of whole black mustard seeds.
How much water is added to the curry?
1/2 pint of warm water is stirred into the spice paste and beef mixture.
Is this a dry or wet curry?
Traditionally, this dish is served as a dry curry, though it has a rich, thick spice coating.
How much fenugreek is included?
1 teaspoon of whole fenugreek seeds is ground into the spice mix.
What is the first step in making the vindaloo?
The first step is to finely grind the whole spices in a dry blender.
What tags define this recipe?
Tags include goan, beef curry, spicy, indian cuisine, and comfort food.
How long do you cook the aromatics?
The ginger and garlic are sautéed for about 3 minutes until fragrant.
Can I garnish the dish?
Yes, it can be garnished with fresh herbs before serving.
How much cumin is used?
1 tablespoon of whole cumin seeds is used for the spice base.
How many servings does this recipe provide?
While the specific serving count is not provided, the recipe uses 2 lbs of beef, typically serving 4 to 6 people.
How do you balance the fiery heat?
The heat is balanced by adding a subtle sweetness from brown sugar.
What is the consistency of the spice paste?
The ground spices are blended with vinegar, salt, sugar, and sautéed onions to form a smooth paste.