Vindaloo is an Indian sour curry dish popular in the south-western coastal region of Goa, derived from the Portuguesecarne de vinha d’alhos (Literally: meat, wine and garlic). Over time, Indian cooks replaced the red wine with vinegar.
Vindaloo is a blend of Goa and Portuguese cuisines, but is also popular in British cuisine. Beef vindaloo is a common dish throughout the United Kingdom.
3 Tbsp. Vegetable Oil
2 lbs. Boneless Beef Top Sirloin (Cut into 1” Pieces)
1 Medium Red Onion (Peeled & Thinly Sliced)
1 Green Chile (Sliced in Half Lengthwise)
6 Cloves Garlic (Peeled)
1” Piece Fresh Ginger (Peeled)
4 Tbsp. Vindaloo Blend
½ C. Champagne White Wine Vinegar
1 C. Water
Kosher Salt (to Taste)
Black Pepper, Coarse Ground (to Taste)
In a food processor, combine peeled fresh ginger, garlic, vinegar, and Vindaloo powder; blend until it forms a paste.
Heat oil over medium-hight heat in a Dutch oven on the stove. Add onion and fresh green chile and sauté vegetables, stirring frequently, until onion is golden brown, about 10-12 minutes. Add Vindaloo paste to onion-chile mixture, stirring to combine, and continue to heat until most of the liquid has cooked off.
Add cubed beef to the Dutch oven and lightly toss to coat meat in the spice mixture. Cook the beef on medium high heat as it begins to brown, about 5 minutes. Add water, salt, and pepper to the pan and bring to a boil. Reduce heat to medium low. Cover pot and simmer beef for 40 minutes. Tilt lid so pot is partially covered and steam can escape. Cook for 10 minutes, allowing the sauce to begin to thicken.
When sauce has cooked down to desired consistency, transfer Vindaloo to a serving bowl and serve immediately with rice.