• prep: 20 min
• cook: 2 hr 30 min
• total: 2 hr 50 min

servings:

Recipe video above. Vindaloo is a traditional Indian curry that's not for the faint hearted! Big, bold curry flavours. Deep, vibrant red colour. Chunks of beef slow cooked to fall apart perfection. And yep, it's spicy! For serious curry lovers, it's hard to top this. Serve with naan for mopping and yogurt for cooling. Spiciness note below.

• 800g / 1.6 lb beef chuck (, cut into 3cm / 1.2" cubes (Note 1))
• 1 1/2 tsp salt
• 6 tbsp Kashmiri chilli powder ((Note 2))
• 2 tsp coriander seeds
• 3 tsp cumin seeds
• 4 cloves
• 4 cardamom pods ((green))
• 2 tsp cinnamon powder
• 1/2 tsp black peppercorns
• 2 tbsp fresh ginger (, roughly chopped)
• 10 garlic cloves ((yes, 10!))
• 1 tsp brown sugar
• 1 tsp fenugreek seeds ((Note 3))
• 1/4 tsp turmeric powder
• 7 tbsp white vinegar
• 2 cups water
• 50g / 3 tbsp ghee or unsalted butter ((Note 4))
• 1 onion (, finely chopped (brown, yellow, white))
• 2 tsp ginger (, finely grated)
• 4 garlic cloves (, finely minced)
• 1 1/2 tsp black mustard seeds ((Note 5))
• 2 tbsp tomato paste
• 10 curry leaves (, fresh (Note 6))
• 2 cups beef stock (, low sodium (if using homemade, add 1/2 tsp salt))
• 2 tbsp coriander/cilantro leaves (, roughly chopped)

Click Here For Step-By-Step Instructions