Best 6 Beef Or Lamb Vindaloo Recipes

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Tantalize your taste buds with the fiery and flavorful Beef or Lamb Vindaloo, a classic dish from the vibrant culinary landscape of India. Originating in the coastal state of Goa, this delectable curry boasts a harmonious blend of aromatic spices, tangy tamarind, and tender meat that will leave you craving for more. Explore two variations of this beloved dish: a traditional beef vindaloo and a succulent lamb vindaloo. Both recipes promise an explosion of flavors, featuring a rich and complex sauce that pairs perfectly with fluffy rice or warm, soft naan. Immerse yourself in the vibrant world of Indian cuisine as you embark on this culinary journey, transforming your kitchen into a haven of aromatic delights.

Here are our top 6 tried and tested recipes!

GOAN BEEF CURRY WITH VINEGAR: BEEF VINDALOO



Goan Beef Curry with Vinegar: Beef Vindaloo image

Provided by Aarti Sequeira

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 17

1 teaspoon cumin seeds
2 (1-inch) pieces cinnamon bark
6 whole cloves
4 whole black peppercorns
1 teaspoon ground turmeric
2 teaspoons paprika
1/2 teaspoon cayenne (more if you're feeling feisty!)
1 heaping tablespoon Ginger Garlic Paste, recipe follows, or 6 cloves garlic, peeled and roughly chopped and 1-inch thumb fresh ginger, peeled and roughly chopped
1/2 cup apple cider vinegar
3 tablespoons canola oil
1 medium red onion, sliced very thinly
1 serrano pepper, sliced in half
2 pounds boneless beef top sirloin, trimmed of all excess fat, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, 1/2-inch slices
1/4 cup canola oil

Steps:

  • For the wet masala: In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute. Pour into a spice grinder and process until powdered. In a small food processor or blender, combine the toasted spice mix and the rest of the wet masala ingredients. Process until smooth.
  • Place a large (preferably nonstick) pot over high heat and add the oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute the onions until golden brown, about 12 minutes. Don't let them burn! Turn the heat down to medium-high if they're starting to burn.
  • Add the ground wet masala, taking care because it will sizzle wildly and steam up your glasses, if you wear them. Stir quite vigorously and turn down the heat if it's bubbling too furiously. Don't wash the food processor bowl yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign!
  • Quickly add the meat and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.
  • Remember that dirty food processor bowl? Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot. Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer. Cover and cook 30 minutes. Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly. Check the meat at the end of the cooking time; it should be tender and not chewy at all. Adjust the salt if you like, and serve over rice or with chapatis (whole wheat griddle bread).
  • Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
  • Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

BEEF VINDALOO



Beef Vindaloo image

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.

Provided by Toast2U

Categories     World Cuisine Recipes     Asian     Indian

Time 9h30m

Yield 6

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 546 calories, Carbohydrate 12.4 g, Cholesterol 109.2 mg, Fat 40.4 g, Fiber 2.7 g, Protein 27.8 g, SaturatedFat 14 g, Sodium 2779.9 mg, Sugar 3.1 g

BEEF OR LAMB VINDALOO



Beef or Lamb Vindaloo image

A lovely, warming, spicy curry to enjoy in the colder months of the year. I serve this up over plain, boiled potatoes, or a rice pilaf.

Provided by evelynathens

Categories     Curries

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 tablespoons coriander
1 tablespoon cumin
6 cloves
2 inches cinnamon sticks
1 teaspoon black peppercorns
2 teaspoons fenugreek seeds
1 teaspoon fennel seed
4 -6 dried chilies, soaked
8 cloves garlic
1 large onion
1 inch fresh ginger
1/4 cup white vinegar
2 lbs beef chuck steaks or 2 lbs lamb shoulder, trimmed and cut into 2 inch cubes
3 tablespoons ghee or 3 tablespoons butter
2 bay leaves
2 cups beef stock

Steps:

  • Grind coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel to a fine powder.
  • Grind chilies with garlic, onion and ginger to make a paste.
  • Mix spice powder with vinegar.
  • Place meat in container and rub well with spice mixture.
  • Pour chili paste over meat and marinate for atleast 3 hours, or overnight.
  • Over high heat, heat ghee or butter in large heavy-bottom Dutch oven and fry meat until deeply colored.
  • Add bay leaves and stock and bring to a boil.
  • Reduce heat and simmer about 1 1/2- 2 hours, or until meat is very tender.
  • Season to taste.
  • This is one of those dishes that taste better the next day so, if time permits, keep that in mind.

LAMB VINDALOO



Lamb vindaloo image

Make the Goan vindaloo sauce a day ahead to intensify the flavours and use it as a base with other meats, fish or veg. Adjust the chilli to your taste too

Provided by Neil Rankin

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 16

500g lamb neck fillet, cubed
120ml rapeseed oil
250g onions , sliced
4 garlic cloves , roughly chopped
25g ginger , roughly chopped
1 medium potato , diced
240ml stock (depending on the meat you're using), warmed through
10g coriander , chopped, plus extra leaves to serve
wilted greens and lightly fried red onion, to serve
2 tsp cardamom pods shelled, seeds only
2 tsp cloves
2 tsp coriander seeds
1 tsp cumin seeds , toasted
1 tsp turmeric
1 tbsp malt vinegar
40g dried red chillies (adjust quantity to your taste)

Steps:

  • Blend the paste ingredients in a blender or bash using a pestle and mortar until smooth and combined. Rub half the paste into the lamb neck, cover and chill in the fridge overnight.
  • Heat most of the oil in a heavy-bottomed saucepan over a medium heat. Add the onion, garlic and ginger, cook slowly until the onion is translucent, then add the remaining curry paste and mix well. Cook your spices for a few mins, allowing the flavours to really open up. Decrease the heat, fold the potato into your mix, season well and cook for 5 mins.
  • Add the stock and simmer on a low heat until the potato is cooked, then lightly crush it. Add the chopped coriander, then remove from the heat and leave to cool. Chill in the fridge overnight.
  • The next day, heat the remaining oil in a frying pan. Season the lamb, brown it all over and cook until tender. Reheat the sauce, and add the lamb and any juices. Serve topped with coriander, with some wilted greens and fried red onion on the side.

Nutrition Facts : Calories 437 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 0.2 milligram of sodium

LAMB VINDALOO



Lamb Vindaloo image

This is another attempted recreation of the food prepared by India's Kitchen for our wedding. Lamb vindaloo is my brother's favorite dish there. Delicious!

Provided by Idena Suzanne

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h10m

Yield 12

Number Of Ingredients 15

1 tablespoon canola oil
4 pounds lamb stew meat
6 medium potatoes, peeled and cut into 1-inch pieces
1 onion, thinly sliced
1 cinnamon stick
4 tablespoons freshly grated ginger
4 teaspoons garam masala
1 ½ tablespoons freshly minced garlic
1 tablespoon minced jalapeno pepper
1 tablespoon ground coriander
2 teaspoons turmeric
2 teaspoons salt
½ teaspoon cayenne pepper
2 (15 ounce) cans diced tomatoes
½ cup chopped cilantro

Steps:

  • Heat oil in a large skillet over medium heat. Add lamb, potatoes, onion, cinnamon stick, ginger, garam masala, garlic, jalapeno pepper, coriander, turmeric, salt, and cayenne pepper. Reduce heat and simmer, stirring occasionally, until onion softens, about 20 minutes.
  • Add tomatoes to the skillet with the lamb mixture and stir well. Cover and simmer over low heat until lamb is tender, 30 to 40 minutes more.
  • Garnish with cilantro before serving.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 23.5 g, Cholesterol 82.4 mg, Fat 10.1 g, Fiber 3.9 g, Protein 28.4 g, SaturatedFat 3.2 g, Sodium 576.9 mg, Sugar 3.1 g

EASY 5 STEP CHICKEN, PORK, BEEF OR LAMB VINDALOO



Easy 5 Step Chicken, Pork, Beef or Lamb Vindaloo image

Extremely delicious recipe and so easy to prepare. Has become a family favourite in our home!! Please note the amount of chilli can be adjusted depending on how hot you want it! This is just right for our palates.

Provided by AngeNZ

Categories     Curries

Time 1h23m

Yield 4 serving(s)

Number Of Ingredients 17

800 g lean meat, cut into 3cm pieces
1 large onion, finely sliced
2 teaspoons ground cumin
1/4 teaspoon chili powder
2 teaspoons yellow mustard seeds (ground)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
2 teaspoons ground turmeric
1/2 teaspoon ground cloves
1 tablespoon black peppercorns (cracked)
2 teaspoons olive oil
1 teaspoon salt
1 teaspoon sugar
1/3 cup white wine vinegar
3 teaspoons garlic (crushed)
1 1/2 teaspoons ginger (crushed)
1/2 cup water

Steps:

  • Combine all ingredients except oil, onion and meat. Leave standing while you cook the onions.
  • Heat oil in medium to large pot and add onions. Stir until onions are soft.
  • Add vindaloo mix to pot and cook for 1 to 2 minutes.
  • Add meat and mix so that it is covered with the vindaloo mix. Add 1/2 C water.
  • Simmer, covered, over low heat for about 1 1/4 hours or until meat is tender.

Nutrition Facts : Calories 65.2, Fat 3.3, SaturatedFat 0.4, Sodium 588.5, Carbohydrate 8.9, Fiber 1.9, Sugar 2.9, Protein 1.3

Tips:

  • Choose the Right Cut of Meat: For a tender and flavorful vindaloo, opt for a cut of beef or lamb that is well-marbled, such as chuck roast or leg of lamb.
  • Marinate the Meat: Marinating the meat in a mixture of yogurt, spices, and herbs not only enhances its flavor but also tenderizes it. Allow the meat to marinate for at least 4 hours, or overnight for best results.
  • Use Fresh Spices: Fresh spices pack more flavor than pre-ground ones. If possible, toast whole spices like cumin, coriander, and fenugreek seeds in a pan before grinding them to release their full aroma.
  • Don't Skimp on the Chiles: Chiles are essential for adding heat and depth of flavor to vindaloo. Use a variety of chiles, such as red serrano peppers, green chilies, and Kashmiri chilies, to create a complex flavor profile.
  • Cook Low and Slow: Vindaloo is a slow-cooked dish that benefits from long, gentle cooking. Simmer the meat in the sauce for at least 1 hour, or until it is fall-apart tender.

Conclusion:

Beef or lamb vindaloo is a delicious and versatile dish that can be enjoyed with rice, naan, or roti. With its bold flavors and tender meat, it is sure to become a favorite in your kitchen. So next time you're looking for a flavorful and satisfying meal, give beef or lamb vindaloo a try. Experiment with different cuts of meat, spices, and chiles to create your own unique variation of this classic dish.

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