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Spicy Goan-Style Beef Vindaloo

Spicy Goan-Style Beef Vindaloo

By Milk StreetMarch 27, 2025

  • Makes
    4 servings
  • Cook Time
    1 hour 10 minutes
  • Slow Cook Time
    8¾ to 9¼ hours
  • Active time plus cooling
    35 minutes
  • Rating

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.

Tip

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.

Ingredients
  • ¼

    cup plus 1 tablespoon white vinegar, divided

  • 12

    medium garlic cloves, smashed and peeled

  • 1

    inch piece fresh ginger, peeled and roughly chopped

  • 4

    teaspoons Kashmiri chili powder (see headnote)

  • 2

    tablespoons packed brown sugar

  • 4

    whole cloves or ⅛ teaspoon ground cloves

  • 2½

    teaspoons ground turmeric

  • 2

    teaspoons cumin seeds

  • ¼

    teaspoon ground cinnamon

  • Kosher salt and ground black pepper

  • 2

    tablespoons neutral oil

  • 3

    pounds boneless beef chuck roast or leg of lamb, trimmed and cut into 1- to 1½-inch chunks

  • Fresh cilantro, to serve

Step 1

In a blender, combine the ¼ cup vinegar, garlic, ginger, Kashmiri chili, sugar, cloves, turmeric, cumin, cinnamon, ¾ teaspoon salt, 1¼ teaspoons pepper and 3 tablespoons water. Puree until smooth, about 1 minute. On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and the puree, then cook, stirring often, until fragrant and bright red, 3 to 4 minutes. Stir in ⅓ cup water and the beef, then distribute in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 28 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

If desired, use a large spoon to skim off and discard the fat from the surface of the cooking liquid. Select More/High Sauté. Cook, uncovered and stirring gently only once or twice, until the liquid is slightly reduced, 5 to 7 minutes. Press Cancel to turn off the pot. Stir in the remaining 1 tablespoon vinegar. Taste and season with salt and pepper. Serve sprinkled with cilantro.