Prep Time: 10 mins | Cook Time: 40 mins | Marinate Time: 1 hr | Total Time: 1 hr 50 mins | Yield: 6 Servings
Whether you are a huge fan of curry dishes or not, you will surely love this Spicy Beef Vindaloo! It has a lot of flavors that will surprise you! Serve this over rice, and you have yourself a meal to remember. Enjoy!
Ingredients:
1 small onion chopped
2 c beef stock
Salt and pepper to taste
2 tbsp tomato paste
2 lbs. beef, chuck, cut into bite-sized pieces
2 Serrano peppers chopped, or use Indian peppers if you can obtain them
2 tbsp olive oil or use ghee (more traditional)
MARINADE:
1 tsp coriander
1 tsp turmeric
½ tsp cinnamon
6 cloves garlic, minced
½ tsp cumin
1 tsp paprika
2 tbsp spicy red chili flakes I used ghost pepper flakes for an EXTRA kick
½ c white wine vinegar
1 tsp mustard powder
1 tsp ginger
Directions:
In a mixing bowl, add all the ingredients for the marinade. Whisk everything until well blended. Add the beef slices and toss until well-coated.
Cover the bowl with plastic wrap, then place it in the fridge to marinate for an hour or overnight.
Place a large pan on the stove and turn the heat to medium. Add olive oil and allow it to become hot.
Add the peppers and onion into the hot pan, then sauté for a few minutes until soft and translucent.
Add the beef together with the marinade into the pan, then cook each side of the beef for a few minutes until they turn brown.
Add tomato paste, then stir and cook for about a minute.
Add the stock, then scrape the bottom of the pan to get the browned bits. Stir everything until well blended and simmer for a few minutes.
Reduce the heat to low, then cook the beef for about 30 minutes or until tender.
Remove the pan from the heat, then sprinkle each serving with chili flakes and freshly chopped parsley.
Serve over rice. Enjoy!
Nutrition Facts:
Calories: 357 kcal | Carbohydrates: 6g | Protein: 31g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 370mg | Potassium: 824mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1075IU | Vitamin C: 4.4mg | Calcium: 52mg | Iron: 4.5mg