Beef Vindaloo: A Spicy Delight

List of 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)

Cooking Instructions

1. In a mixing bowl, whisk together the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper. Add the beef cubes and mix until evenly coated. Cover and refrigerate for at least 30 minutes, or preferably overnight.

2. In a large pot, heat vegetable oil over medium heat. Add the onions and sauté until softened, translucent, and lightly golden, about 10 minutes. Add the marinated beef cubes and cook, stirring occasionally, until browned on all sides, about 10 minutes. Stir in the tomatoes and cook for another 5 minutes.

3. Pour in the water and bring to a simmer. Cover and reduce the heat to medium-low. Cook until the beef is tender, about 40 minutes. Garnish with cilantro before serving.

Cooking Tip

Nutritional Information (per serving)