How to make Beef Vindaloo | Beef Vindaloo Recipe | Traditional Style Beef Vindaloo Recipe
How to make Beef Vindaloo | Beef Vindaloo Recipe | Traditional Style Beef Vindaloo Recipe | Authentic Beef Vindaloo Recipe | Pressure Cooker Beef Vindaloo
“Vindaloo” is very often made with pork, though any meat is good for vindaloo. Try it with pork, lamb, beef, chicken, even potato and/or chickpeas for a vegetarian version.
“Vindaloo” originally was a meal of meat marinated in wine and garlic. It comes from the Portuguese dish. 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. Even though it has transformed in its travels around the world, most styles still offer that spice level and flavor we all crave for.
This beef vindaloo recipe is always a popular curry dish. There are many versions of Beef Vindaloo, but to each his own. My version is wonderfully spicy, though you can easily adjust the heat and spice to your preference.
So here's this mouthwatering beef vindaloo curry to tantalize your tastebuds !!
From my kitchen to your’s !!
Happy Cooking !!
Ingredients :
600 gms Beef (cut into medium size cubes)
10 large sized Kashmiri Red Chillies
1 tsp Coriander Seeds
10 to 12 Peppercorns
½ tsp Cumin Seeds (Jeera)
½ tsp Mustard Seeds (Rai)
4 to 5 Cloves
2 to 3 sticks Cinnamon
1 inch Ginger (roughly chopped)
10 large cloves Garlic
½ tsp Jaggery (as per taste)
½ tsp Turmeric Powder
2 to 3 tbsp Vinegar (depends on the tartness you like so use as per taste)
½ cup Water (for grinding)
200 ml Water (use after rinsing the grinder jar)
3 tbsp Vegetable Oil
2 medium sized Onion (finely chopped)
200 ml Water (use after rinsing the marinated bowl)
Note : tsp is teaspoon
tbsp is tablespoon
For detailed recipe please watch the video.
Do try this recipe and write to me in the comment section how you found this recipe.
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How to Make Goan Pork Vindaloo
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Lamb Vindaloo being cooked by Richard Sayce at Bhaji Fresh | Misty Ricardo's Curry Kitchen
*** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at plus see below for links to order) ***
Bhaji Fresh Takeaway, Warrington, December 2021
Lamb Vindaloo - I (Richard Sayce) am at Bhaji Fresh again cooking a very hot Vindaloo to Chef Abdul's recipe. This version is essentially a Madras curry with more chilli powder in it. It's far from the authentic Indian vindaloo, but very delicious not to mention super hot!
I have a Vindaloo recipe in my book Curry Compendium, ideal for cooking at home. I also made a YouTube recipe video:
This video is part of a series demonstrating how food is cooked in British Indian Restaurants and Takeaways. Please see the playlist for all the other videos:
For more info on component ingredients such as Mix Powder & Base Gravy, please use the following links:
Info about BIR Cooking:
My Mix Powder Recipe:
My Base Gravy Recipe:
Thanks to Abdul for giving me access to the kitchen and showing me around.
Bhaji Fresh
200 Knutsford Rd, Warrington WA4 1AU
Tel: 01925 573274
For more information on British Indian Restaurant cooking, including my books and videos, please visit
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Lamb Vindaloo Recipe | Mutton Vindaloo | Spicy Lamb Curry | Restaurant Style Mutton Curry | Cookd
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Lamb Vindaloo is a spicy #LambCurryRecipe. This #LambVindaloo is made with tender chunks of mutton marinated in a spicy and aromatic masala and cooked in a clay pot. You can now make this tasty #MuttonVindaloo with Cookd’s simple recipe and serve it hot with rice/dosa/paratha. Do try this recipe and share your feedback with us.
Lamb Vindaloo Recipe:
Mutton/ Lamb - 1 kg
Onion (chopped) - 1 cup
Hot Water - 1 Cup
Salt - 2 tsp
Sugar - 1 tsp
Oil - 4 tbsp
For the paste:
Kashmiri Dried Red Chilli - 10 nos
Dried Red Chilli - 8 nos
Onion (roughly cut) - 1 Cup
Peppercorn - 1 tbsp
Coriander Seeds - 1 tbsp
Cloves - 10 nos
Cinnamon - 2-inch Piece
Cumin Seeds - 2 tsp
Garlic - 15 cloves
Ginger (roughly cut) - 1-inch piece
Vinegar - 3 tbsp
Cooking Instructions:
1. Heat 2 tbsp of oil in a pan. Add all the ingredients needed for the paste, except the vinegar. Cook until it is fragrant.
2. Once they cooled down a little, add them to a mixer jar. Add vinegar and grind to a paste.
3. Marinate the mutton with the paste for at least 2 hours. It tastes best when marinated overnight.
4. In a pan, heat 4 tbsp oil and add the chopped onions and saute until it starts to brown.
5. Add the marinated mutton. Cook for 5 minutes, stirring occasionally. Add 2 tsp of salt and sugar.
6. Add water and bring it to a boil. Cover and simmer on medium-low heat for 45 minutes, or until the mutton is well cooked and tender. Stir occasionally to make sure it is not sticking to the bottom of the pan.
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Goan Chicken Vindaloo
We're 6 days into 2023, and I wish you the Absolute Best of health and all things necessary for all the coming days of this year❤️ Also, Boas Festas to those celebrating the Three Kings Feast :)
The Goan Vindaloo (pronounced vin-dah-loo) is famous, no doubt about that. Usually a pork curry, this dense, sour and spicy paste can also be used with Chicken to create a delicious addition to a meal. Top your rice/pulav with it or dip your pao/poee/sanna in it— you'll be glad you did. That's a little bit of Goa on your plate :)
Ingredients:
For the Chicken Vindaloo paste:
6 Kashmiri Red Chilies
1/4 teaspoon Turmeric Powder
12 Black Peppercorns
6 Cloves
1/2 teaspoon Mustard Seeds*
1/2 teaspoon Cumin Seeds
1 Cinnamon
1 Ginger
6-7 Garlic Cloves
2 Tablespoons White Vinegar
A little water for grinding
*When preparing Vindaloo paste for pork, I skip the Mustard Seeds
1/2 kg Chicken pieces
Salt
2 - 3 Tablespoons Oil
2 medium-sized Onions, finely chopped
Approx 2 Cups water
1/4 Cup Tamarind water
1/2 teaspoon Sugar
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Music Credits:
Molbailo Dou from the Konkani movie 'Amchem Noxib' (An instrumental by Tabitha Dias)
How To Make The Best Chicken Vindaloo Recipe
Ingredients:
750-gm chicken pieces
1 tsp salt
1 tsp garlic paste
1 tsp ginger paste
2 small bay leaves
2 small cinnamon sticks
4 cloves
1 tsp coriander
1 tsp cumin
¼ tsp turmeric
1 ½ tsp Kashmiri red chili
2 tsp cooking oil
3 tbsp cooking oil
1 large onion
¼ cup water
4 ½ tbsp white vinegar
1 ½ cups water
Instructions:
1. Marinate chicken with salt, garlic and ginger paste, bay leaves, cinnamon sticks, cloves, coriander, cumin, turmeric, Kashmiri red chili and cooking oil
2. Marinate for 30 minutes
3. Add cooking oil in pan along with chopped onion and sauté until light brown
4. Pour a bit of water and sauté for 10 minutes on high heat
5. Add white vinegar, a pinch of sugar and pour water
6. Cook for 25 minutes on low medium heat on the lid on
7. Stir occasionally
8. Ready to enjoy!
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