Spicy Goan-Style Beef Vindaloo
- Makes4 servings
- Cook Time1 hour 10 minutes
- Slow Cook Time8¾ to 9¼ hours
- Active time plus cooling35 minutes
- 4
Vindaloo comes from Goa, a multi-faith state in southwestern India. This diversity allows the dish to be made with chicken, pork, beef or lamb, but the defining flavors of the curry are abundant garlic and tangy vinegar—a product of the dish’s Portuguese roots. We give the option to use either beef chuck or leg of lamb. Vibrant red Kashmiri chili powder is a classic addition, lending color and spice; if not available, substitute with 2 tablespoons sweet paprika and ½ to 1 teaspoon cayenne pepper. Sautéing the spice puree ahead of braising not only blooms the flavors and aromas, it also enriches the color of the curry. Most of the vinegar is added at the start, but we save 1 tablespoon to finish, which keeps the tartness sharp. Serve with basmati rice.
Don’t stir vigorously during the last few minutes of cooking, while the braising liquid reduces. Stir gently so the meat, which will be fork tender, does not break apart into fine shreds.
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