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Beef vindaloo

Course Main Course
Cuisine India, North America
Keyword Beef
Servings 4

Ingredients

  • 0.5 kg top sirloin
  • 2 tsp coriander ground
  • 1 tsp cumin ground
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp pepper cayenne
  • 1/2 tsp salt
  • 2 tbsp butter
  • 1 shallot medium, minced
  • 4 cloves garlic minced
  • 2 tsp ginger root minced
  • 1 tbsp sugar brown
  • 2 tsp vinegar
  • 250 ml beef broth

Instructions

  1. Slice the beef as thinly as possible, then set it aside.
  2. Combine the coriander, cumin, cinnamon, turmeric, cayenne and the salt in a small bowl. Set aside.
  3. Melt the butter in a large skillet over medium-high heat. Add the shallots and cook, stirring until golden brown, about 2 minutes. Add the garlic and the ginger and cook, stirring until the mixture is very fragrant, about 1 to 2 minutes.
  4. Add the combined spices and cook 1 minute. Then add the beef, brown sugar, vinegar and beef broth.
  5. Bring to a simmer and cook until the flavors are well blended, 6 to 8 minutes.

  6. Serve it up over rice garnished with fresh herbs and some naan.

  7. If it gets too spicy, serve alongside some lightly spiced yogurt., which has a nice cooling effect.

Recipe Notes

“Vindaloo” originally was a meal of meat marinaded in wine and garlic. It comes from the Portuguese dish, “carne de vinha d’alhos, which translates to “meat in garlic wine marinade”. Portuguese sailors brought it to India, where the locals adopted it and transformed it with local ingredients, including the addition of dried chili peppers and other spices.

Recipe and photography by https://www.latimes.com/recipe/beef-vindaloo
by Mayi Brady on 24.01.2001