Ingredients:
2 lbs beef chuck, cut into 1-inch cubes
3 tablespoons vegetable oil
1 large onion, finely chopped
4 garlic cloves, minced
1-inch piece fresh ginger, grated
2 tablespoons white vinegar
1 tablespoon sugar
2 teaspoons paprika
2 teaspoons cumin powder
2 teaspoons coriander powder
1 teaspoon cinnamon
1 teaspoon turmeric
1.5 teaspoons chili powder (adjust to heat preference)
1 cup beef stock or water
Salt to taste
Fresh cilantro for garnish
4 large potatoes, cut into fries
2 tablespoons olive oil
Sea salt and cracked pepper
Directions:
In a bowl, combine vinegar, sugar, paprika, cumin, coriander, cinnamon, turmeric, and chili powder. Mix well to create a marinade.
Add beef cubes to the marinade, mix to coat, and refrigerate for at least 2 hours (overnight for best results).
Heat vegetable oil in a heavy-bottomed pot over medium heat. Add chopped onion and sauté until golden brown.
Add garlic and ginger, cook for 1–2 minutes. Add the marinated beef and cook for 5–7 minutes, browning the meat.
Pour in beef stock or water, stir, reduce heat, cover, and simmer for 1.5–2 hours until the beef is tender and sauce thickened.
Meanwhile, preheat oven to 425°F (220°C). Toss potato fries with olive oil, sea salt, and cracked pepper.
Spread fries on a baking tray in a single layer and roast for 25–30 minutes, flipping halfway through until golden and crisp.
Serve beef vindaloo hot, garnished with cilantro, alongside crispy fries for a spicy-meets-savory delight.
Prep Time: 20 minutes + marination | Cooking Time: 2 hours | Total Time: ~2 hrs 30 min
Kcal: 670 kcal | Servings: 4
