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Authentic Beef Vindaloo Recipe

Embark on a culinary adventure with Spicy Goan Beef Vindaloo, a dish steeped in rich history and bold flavors. Originating from the coastal region of Goa, this beloved recipe blends Portuguese influences with local spices to create a tantalizing experience. The careful selection of ingredients like tender beef, aromatic spices, and tangy vinegar ensures a delicious balance of heat and tanginess. Perfect for special occasions, this dish promises to impress your family and friends. Discover the joys of Goan cuisine and savor the vibrant tastes of India!
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Ingredients
  

2 lbs beef (chuck or brisket), cut into 1-inch cubes

1 large onion, finely chopped

4 cloves garlic, minced

2 inches fresh ginger, grated

2-3 green chilies, slit (adjust for spice level)

2 tsp cumin seeds

2 tsp coriander seeds

1 tsp black peppercorns

1 tsp mustard seeds

1 tsp turmeric powder

1 cup white vinegar

2 tbsp tamarind paste

4 tbsp vegetable oil

1 can (14 oz) coconut milk

Salt, to taste

Fresh cilantro, for garnish

Instructions
 

Prepare the Marinade: In a blender, combine the vinegar, tamarind paste, garlic, ginger, cumin seeds, coriander seeds, black peppercorns, mustard seeds, turmeric, and a pinch of salt. Blend until you have a smooth paste.

    Marinate the Beef: In a bowl, mix the beef cubes with the prepared marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours (overnight for best results).

      Sauté the Onions: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they turn golden brown.

        Add the Beef: Stir in the marinated beef along with all the marinade. Cook for about 5-7 minutes, stirring occasionally, until the beef is browned.

          Add Green Chilies: Toss in the slit green chilies and mix well.

            Simmer: Add the coconut milk and a cup of water. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.

              Adjust Seasoning: Taste and add salt as needed. If you prefer your vindaloo spicier, you may add more green chilies at this stage.

                Serve: Garnish with fresh cilantro and serve hot. Pair with steamed basmati rice or naan for a complete meal.

                  Prep Time, Total Time, Servings: 20 mins | 2.5 hours | 6 servings