Most of us know that Vindaloo is traditionally prepared with pork and is very popular. For a true traditional, authentic taste and flavor; pork is preferred. There are many who would loveto experience and relish this delicious gem from the treasure trove of Portuguese – Goan Cuisine but may hesitate to do so because they do not eat pork. You can use the essential spice paste to include your favorite fish, prawns, lamb, mutton, beef or vegetables and savor it. You can also try my earlier recipes for Pork Vindaloo and Fish Vindaloo. The quantity of ingredients differ a little to accommodate the flavors of meat and seafood. My hubby loves pork and I have a special preference for sea food but we all like beef.
Today’s recipe is especially for all those who like beef. This post was long overdue!
Enjoy this lovely preparation which is reasonably hot and spicy; has great flavor & superb taste. It is good to serve at lunch, dinner, on weekends, at celebratory or festive occasions too.
You can prepare a large batch of your favorite Vindaloo and save it for another day as it keeps and matures well. If there are any left overs, then divide into portions and keep it in the fridge. Whenever you need a break from cooking, or if you are tired after work and are not looking forward to enter the kitchen, have unexpected guests, and may be if you have chores to do on the weekend or simply because you do not want to cook an elaborate meal then just re-heat a batch of vindaloo and you are done!
Do give this Spicy Hot Beef Vindaloo a try. 😀
- 500 gms. Lean Beef (washed & cut into 2 inch cubes)
- 4tbsps. Vegetable Oil
- 1 sprig Curry Leaves
- 500 ml. Water or as required
For the Masala/Spice Paste :
- 2 med. Onions (peeled & roughly chopped)
- 5-7 dry Kashmiri Chillies (destem & deseed or retain if you prefer spicy)
- 3 med. fresh Red Tomatoes (roughly chopped)
- 1 tsp. Cumin
- ½ tsp. Turmeric pwd.
- ½ tsp. Mustard Seeds
- 3 Cloves
- ¼ inch stick Cinnamon
- 4 Black Peppercons
- 1 tbsp. fresh Garlic paste or to taste
- ½ tbsp. fresh Ginger paste or to taste
- 250 ml. Vinegar as per choice
- A pinch of Sugar or to taste
- Salt to taste
Grind all the above mentioned ingredients to prepare a thick, smooth and fine spice paste. Do not use water but only vinegar. Transfer the thick paste to bowl. Rinse the masala grinder with vinegar and reserve to prepare the gravy.
Rub the beef pieces with the spice/masala paste and marinate for about 4 hours or preferably overnight.
When ready to cook, heat the pressure cooker body with oil.
Add the curry leaves and fry for a few seconds.
Then add the marinated meat pieces and sauté on medium heat until the oil starts separating from the masala.
If the masala is browning too quickly then just reduce the heat to low.
Now add the reserved masala water and give it a good stir.
Pour in enough water and cook on a slow fire until the meat is well cooked, tender and soft or pressure cook upto 4-5 whistles. Use your judgement for this.
Switch off the flame. Let the pressure cooker cool down on its own.
Check if the meat is tender and soft. Taste and adjust seasoning. Add more vinegar, sugar and salt if necessary.
Depending on the consistency of the gravy required; thicken or dilute if necessary with vinegar or water.
Serve hot with Goan boiled rice, Sannas, Goan bread or any bread of your choice.
Tips & Variations :
- To soften meat it is better to use a meat tenderizer which is also easily available in shops and supermarkets in Pune.
- If you prefer a natural and organic one then rub raw papaya paste before using the spice/masala paste.
- You may make fresh tomato puree or tomato paste if you prefer.
- You may fry the onions and then add the masala paste to it instead of grinding them with the masala.
- Vindaloo is ready when the gravy is fiery red in color & the curry/gravy gives out a wonderful aroma of cooked spices & vinegar.
- The Vindaloo tastes better the next day. The longer you allow the flavors to meld & store it for a longer period, it will taste even better… just like pickle!