Vindaloo Curry Recipe
Vindaloo is a popular curry dish that originated in the Goa region of India. Bold and spicy, this Vindaloo Curry Recipe features goat meat, however, can be made using beef chuck or lamb instead. Cooked in a tangy mixture of vinegar, garlic, ginger, and onions, and paired with a homemade curry paste, you can’t beat the fiery flavors at work here, they’re perfect for a chilly winter or fall day. The vinegar-based marinade helps to tenderize and infuse the meat while the warming spices bring comfort. Pair this tender meat stew with fluffy basmati rice and some grilled naan for the perfect family meal. The plethora of warming spices along with the smoky taste of the grilled goat, make this meal a little spicy, feel free to add hot peppers to up the spice content to levels that you enjoy.
Make your own curry paste for best results, however, you can substitute 2 tbsp curry powder and 4 tbsp garam masala for the dried spices. Results won’t be as flavorful, but will do nicely if you are tight on time or ingredients.
Vindaloo Curry Recipe
PrintIngredients
Method
Photos
- 2 lb. (1 kg) Goat shoulder or chuck (sub beef chuck)
- Salt to taste
- 4 tbsp. Kashmiri chili powder
- 2 tsp. coriander seed
- 3 tsp. cumin seeds
- 4 whole cloves
- 4 cardamom pods
- 1 tsp. black peppercorns
- ½ tsp. turmeric
- 2 tsp. cinnamon
- 2 tsp. brown sugar
- 8 cloves garlic
- 2 tbsp. chopped fresh ginger
- 1/3 cup (79 ml) cider vinegar
- 1 tbsp. tamarind paste (optional)
- water to thin
Vindaloo:
- 3 tbsp. ghee (sub unsalted butter)
- 1 medium yellow or Spanish onion
- 2 tsp. ginger, minced
- 2 cloves garlic, minced
- 1 can (156 ml) tomato paste
- 2 cups (473 ml) beef stock
To Serve:
- Basmati rice for serving
- Cilantro for garnish
- Greek yogurt, plain for garnish
- Naan for serving
- Cube or slice the meat into equal, bite-sized pieces, salt, and set aside.
- In a dry pan, toast the solid spices, coriander, cumin, cloves, cardamom, and peppercorns. Once fragrant, add to the cup of a blender and blitz until they make a delightful spice blend. Set aside 1 to 2 tbsp before tossing in the turmeric, cinnamon, sugar, garlic, ginger, vinegar, and tamarind paste. Begin blending. If the mixture is too thick, thin things out with some water.
- Pour the marinade over the meat and toss to coat. Use a little water in the blender to get the last of your homemade curry paste and add it to the meat. Marinate for at least 2 hours or overnight.
Preheat the barbecue, setting one or two burners to high and the others to medium-low. Place a Dutch oven over the medium-low burners. - Using a grill topper or skewers to prevent the loss of any meat, sear the meat over direct heat until grill marks form on all sides.
- Meanwhile, in the Dutch oven over medium-low heat, melt the ghee and cook the onions until they begin to caramelize. Add the ginger and garlic, cooking until fragrant. Stir in the remaining spice blend, then the tomato paste, cooking until the tomato paste darkens. Add the beef stock, the seared meat, and the marinade. (Typically, you don’t reuse marinade, however, in this case, it will be cooked for an extended period, rendering it safe.) Bring the whole thing to a simmer.
- Reduce the heat in your barbecue to around 375°F (about 190°C) and cook until the meat is fall-apart tender and the sauce is well reduced. About, 2 hours. If the sauce isn’t thickened at all, remove the lid and simmer, uncovered for a little while.
- Just before you remove to serve, crank the heat on a couple of burners and grill naan, spraying with a little water or brushing with ghee.
- Serve this over basmati rice and garnished with cilantro and maybe a dollop of Greek yogurt. Don’t forget some sliced grilled naan.
This recipe for Vindaloo Curry features a unique protein paired with a rich and aromatic sauce. Warm yourself and your family with this different take on a meat stew. What is your favorite barbecue meal to warm up during the colder months? Share your favorite warming barbecue recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
For best flavor, toast the homemade curry spices
Marinate the meat at least 2 hours
Cook the onion, then add the garlic and ginger
Cook out the tomato paste
Grill the marinated meat over high heat until lightly charred
Add the grilled meat and marinade, then add the beef stock
Simmer the vindaloo for around 2 hours
Serve with grilled flatbread
Top with some plain yogurt and enjoy
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
Search Recipes
This recipe is pretty crazy. I remember sitting and chatting about food with friends and we were all going back and forth with wacky food combos, and I said but what if… That was when Butter Chicken Parmesan was conceptualized.
For best flavor, toast the homemade curry spices
Marinate the meat at least 2 hours
Cook the onion, then add the garlic and ginger
Cook out the tomato paste
Grill the marinated meat over high heat until lightly charred
Add the grilled meat and marinade, then add the beef stock
Simmer the vindaloo for around 2 hours
Serve with grilled flatbread
Top with some plain yogurt and enjoy