Description
A great make-ahead vindaloo recipe which is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items. Serve with mashed potatoes or basmati rice.
Ingredients
- ¼ cup distilled white vinegar
- ¼ cup garlic paste
- 3 tablespoons ginger paste
- 2 tablespoons plain yogurt
- 2 tablespoons salt
- 1 tablespoon ground black pepper
- 1 tablespoon ground red pepper
- 2 pounds boneless beef chuck, cut into 1-inch cubes
- ¼ cup vegetable oil
- 2 onion, chopped
- 4 roma (plum) tomatoes, chopped
- 1 cup water
- 2 tablespoons chopped fresh cilantro (Optional)
Instructions
- Whisk the vinegar
- garlic paste
- ginger paste
- yogurt
- salt
- black pepper
- and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap
- and marinate in the refrigerator overnight (or at least 30 minutes).
- Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften
- turn translucent
- and begin turning golden brown
- about 10 minutes. Add the beef cubes
- and cook
- stirring frequently until the meat is no longer pink on the outside
- about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
- Pour in the water
- and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender
- about 40 minutes. Sprinkle with cilantro to serve.
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 9 hrs 30 mins
Servings: 6