Ingredients Jump to Instructions ↓

  1. 115 g cloves garlic, whole

  2. 115 g fresh ginger, peeled,

  3. 1 cm slices

  4. 1 tsp cumin seeds

  5. 1 (2 cm) pieces cinnamon bark

  6. 6 whole cloves

  7. 4 whole black peppercorns

  8. 1 tsp ground turmeric

  9. 2 tsps paprika

  10. 1/2; tsp cayenne (more if you're feeling feisty!)

  11. 1 heaped tbsp ginger garlic paste, or 6 cloves garlic, peeled and roughly chopped and 2 cm thumb fresh ginger, peeled and roughly chopped

  12. 115 ml apple cider vinegar

  13. 3 tbsps vegetable oil

  14. 1 medium red onion, sliced very thinly

  15. 1 serrano pepper, sliced in half

  16. 900 g boneless beef top sirloin, trimmed of all excess fat, cut into 2 cm cubes

  17. Salt & freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Goan beef vindaloo 1. For the ginger-garlic paste: throw the garlic, ginger, and vegetable oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

  2. Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

  3. For the wet masala: in a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute. Pour into a spice grinder and process until powdered. In a small food processor or blender, combine the toasted spice mix and the rest of the wet masala ingredients. Process until smooth.

  4. Place a large (preferably nonstick) pot over high heat and add the oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute the onions until golden brown, about 12 minutes. Don't let them burn! Turn the heat down to medium-high if they're starting to burn.

  5. Add the ground wet masala, taking care because it will sizzle wildly and steam up your glasses, if you wear them. Stir quite vigorously and turn down the heat if it's bubbling too furiously. Don't wash the food processor bowl yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign!

  6. Quickly add the meat and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.

  7. Remember that dirty food processor bowl? Fill it with 230ml of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot. Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer. Cover and cook 30 minutes. Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly. Check the meat at the end of the cooking time; it should be tender and not chewy at all. Adjust the salt if you like, and serve over rice or with chapatis (whole wheat griddle bread).


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