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Cooked vindaloo beef curry on a bench top

Authentic Goan Beef Vindaloo Recipe Using Homemade Vindaloo Spice Blend

This authentic Goan-style beef Vindaloo is bold, tangy, garlicky, and deeply aromatic taste. Unlike restaurant-style versions, this recipe focuses on vinegar-led sharpness, balanced heat, and spice depth, not overpowering chilli burn.
Made with a homemade Vindaloo spice blend, this dish delivers the real Goan Vindaloo experience: thick masala, tender meat, and a flavour that improves as it rests.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings: 4
Ingredients Video Notes

Ingredients
  

  • 1 Kg Bonelsess Beef (Diced)
  • 1 Large Onion (Thinly Sliced)
  • 1/4 Cup Cider Vinegar
  • 3 Tbsp Olive Oil
  • 1 1/2 tsp Homemade Vindaloo Spice
  • 1/2 tsp Brown Sugar or Honey
  • 1 Cup Water
  • To Taste Salt

Video

Notes

Method

 
  • Make the Vindaloo Masala – 10m
In a small bowl, combine the Vindaloo spice blend, cider vinegar, brown sugar (or honey), and salt. Stir until you have a smooth, loose paste, then let it sit for a few minutes so the spices can bloom and develop their full aroma.
  • Sauté the Onion- 5m
Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the sliced onion and cook for about 5 minutes, stirring occasionally, until soft and lightly golden. Avoid browning it too much, the natural sweetness of the onion helps balance the tangy sauce.
  • Fry the Masala – 2m
Reduce the heat to low and stir in the prepared Vindaloo paste. Cook for about 2 minutes, stirring constantly, until fragrant and the oil begins to separate from the spices. This step removes the raw spice taste and builds the curry's rich flavour.
  • Brown the Beef – 5m
Add the diced beef and stir well so every piece is evenly coated in the masala. Cook over medium heat for about 5 minutes, allowing the meat to seal and develop a light brown colour.
  • Simmer Until Tender – 40m
Pour in 1 cup of water and stir well. Cover the pan, reduce the heat to low, and simmer gently for about 40 minutes, or until the beef is tender and infused with the Vindaloo's bold, tangy flavours. Stir occasionally to prevent the curry from sticking.
  • Reduce the Gravy – 5m
Remove the lid and increase the heat slightly. Cook for another 5 minutes, stirring frequently, until the gravy thickens into a rich, glossy masala that coats the beef beautifully.
  • Rest and Serve 10 – 15m
Turn off the heat and let the Vindaloo rest for 10–15 minutes before serving. This short resting time allows the vinegar and spices to mellow and deepen in flavour.