Beef Vindaloo Recipe

Marinate the beef

In a bowl combine yogurt, 2 tablespoons white wine vinegar, minced garlic, grated ginger and 1 tsp kosher salt. Add beef cubes and toss so all pieces are coated. Cover and refrigerate at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Toast whole spices

Warm a dry skillet over medium heat. Add coriander seeds, cumin seeds, black peppercorns, cloves, cardamom seeds and mustard seeds. Toast, shaking the pan, until fragrant and slightly darker, about 2–3 minutes. Remove from heat and cool slightly.

Soak chilies

Place dried chilies in a bowl and pour 1 cup very hot (not boiling) water to cover. Soak 15 minutes until soft. Drain, reserve 2 tablespoons soaking liquid.

Grind the paste

In a spice grinder or blender, combine toasted spices, softened chilies (remove stems/seeds if you prefer less heat), turmeric, cinnamon, 3 tablespoons white wine vinegar, brown sugar and 2 tablespoons water (plus up to 2 tablespoons reserved chili soaking liquid if needed). Grind or blend to a smooth paste, scraping down sides as needed. The paste should be thick but spreadable.

Brown the marinated beef

Heat 2 tablespoons oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if necessary, remove beef from marinade (reserve marinade) and sear cubes until browned on all sides, about 4–6 minutes per batch. Transfer browned beef to a plate.

Cook onions and paste

Reduce heat to medium and add remaining 1 tablespoon oil to the pot. Add chopped onion and a pinch of salt; cook, stirring occasionally, until soft and golden, about 6–8 minutes. Stir in tomato paste and cook 1 minute. Add 3–4 tablespoons of the vindaloo spice paste (use more if you want spicier) and cook 2–3 minutes, stirring so the paste loses its raw smell.

Combine and simmer

Return browned beef and any accumulated juices to the pot. Add the reserved marinade, diced tomatoes, beef stock (1 cup), bay leaf and 1 tablespoon white wine vinegar. Stir to combine, bring to a gentle simmer, then reduce heat to low. Cover partially and simmer until beef is tender, about 1 to 1.25 hours (check at 45 minutes). Stir occasionally and add a splash of water or stock if sauce reduces too much.

Adjust seasoning

When beef is fork-tender, remove bay leaf. Stir in 3/4 tsp salt and 1/2 tsp freshly ground black pepper, taste and adjust salt, vinegar or sugar if needed — vindaloo should balance heat, tang and a touch of sweetness.

Ladle beef vindaloo into a serving bowl. Sprinkle chopped cilantro over the top and serve with lime wedges and cooked basmati rice or naan. For best flavor, vindaloo can be made a day ahead — flavors deepen after resting.