Beef Vindaloo

Beef Vindaloo

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"A great make-ahead vindaloo recipe which is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items. Serve with mashed potatoes or basmati rice."

Ingredients 9 h 30 m {{adjustedServings}} servings 546 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 40.4 g
  • 62%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 2780 mg
  • 111%

Based on a 2,000 calorie diet

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  • Prep

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  1. Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
  2. Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
  3. Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.
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Make the classic filet mignon and mushroom dish named after Duke Wellington.


  • Cook's Note:
  • The key to enhancing the flavor is marinating overnight, if possible, and allowing to sit after it's cooked, before being served.
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Reviews 12

  1. 17 Ratings


This is a hard recipe for me to review. I love to say only positive things… but, honestly I have issues with the terminology and quantities of certain ingredients. Recipe directions said to make a marinade of the yogurt, vinegar and spices. Then soak at least one hour or overnight. This was more of a “coating” rather than a marinade. My VERY limited exposure to cooking sent me to the dictionary after preparing this dish to research the meaning of “marinate” as it pertains to cooking. Marinate is “soaking or exposing a food item for a long period time, then removing.” The yogurt mixture is UNremovable, so I’m choosing to call it a “Yogurt Coating.” Also, it was so salty and hot, we could hardly eat it. Way beneath the salt and the heat, was a hint of what I think might be a great dish. Could the 2 tablespoons of salt be a typo? If you were truly MARINATING the meat, those quantities would be o.k. Not being able to remove the meat from the coating is, in my opinion, the downfall of this dish. When I make this again, and I will with a good tweaking, I’ll use maybe 1 or 2 teaspoons of salt, 1 teaspoon each of black pepper and cayenne or ancho chili pepper powder. The garlic and ginger paste is a combination I love, so I think there might be some hope for this Vindaloo!

Molly Rosen

This was delicious except for being way too salty. 2 Tablespoons of salt?? Really???


Fabulous! Can't wait to serve to company! :)