Milder Version Beef Vindaloo For Everyone
Vindaloo is usually a spicy, flavorful curry that originated from the Goan region of India, heavily influenced by Portuguese cuisine but in this recipe we will tame the heat a little so everyone can enjoy this dish regardless of you heat tolerance. Traditionally, Vindaloo was made with pork marinated in vinegar and garlic, but over time, it evolved to include various meats like chicken, beef, lamb and venison. Vindaloo is known for its bold, fiery flavor, combining tangy, spicy, and slightly sweet notes. The curry is typically made with a blend of vinegar, garlic, ginger, chili peppers, and a mixture of aromatic spices like cumin, coriander, mustard seeds, and cloves. Vindaloo is easily one of the spiciest curries in Indian cuisine. The sourness of the vinegar and the richness of the spices balance the heat. The spice level can be adjusted based on personal preference simply by adjusting the number of chilies we add at the beginning of the cooking process. This curry has a thick, hearty consistency, with the meat often cooked until tender and coated in the rich, flavorful sauce. The tomatoes and tomato paste as well as the onions enhance the texture and depth of the dish. Potatoes, carrots, or bell peppers can be added in the last hour of cooking to create a one pot meal. After eating Vindaloo, the taste that lingers is usually a combination of warm spices and heat from the chili peppers, balanced by a subtle acidity from the vinegar. Vindaloo is often served with rice or naan bread but can be eaten alone similar to an American style stew. This recipe is a milder version beef vindaloo recipe that everyone can enjoy. This recipe yields a tangy and robust flavor with a gentle kick instead of the intense heat that usually goes with this dish. You can use lamb, beef, pork, venison or chicken. Today we are using Angus top sirloin beef. We will marinate overnight and use the the ninja multifunctional cooker also called the Ninja Possible Cooker which will allows me to sear the meat and slow cook it all in one pot before I go to work and have dinner ready when I return at 5 PM. You can easily do this in any slow cooker, in an InstaPot or stove top in a dutch oven.
Equipment
- Ninja Possible Cooker
Ingredients
Marinade Ingredients
- 1/4 teaspoon of salt
- 1.5 tablespoon Keema Masala Spice Blend by Usha’s Kitchen
- 1/2 tablespoon Tikka Masala Spice Blend by Usha’s Kitchen
- 1/2 teaspoon brown sugar or gur
- 2 tablespoons rice wine vinegar
- 4 tablespoons plain yogurt
Beef
- 1-2 lb Angus top sirloin beef cut into 1 inch cubes
To Sear Meat
- 1-2 Tbsp olive oil
- 1-4 dried red chili 1 chili for mild, 2 for medium, 3 for hot and 4 for fiery hot
- 1 cinnamon stick
- 1 bay leaf
Crockpot Ingredients
- 8 ounces of curry starter
- 3 tablespoons Keema Masala Spice Blend by Usha’s Kitchen
- 1 tablespoon Tikka Masala Spice Blend by Usha’s Kitchen
- 2 tablespoons tomato paste
- 14.5 oz stew tomatoes.
Instructions
- Mix in the marinade ingredients with beef to coat each piece of beef evenly
- Refrigerate for a minimum of 2 hours and up to 24 hours if you are using a tougher piece of meat
- To the Ninja Multifunction Cooker on the stove top cook mode HIGH
- Heat Olive Oil
- Add whole dry chili peppers, cinnamon stick and bay leaf
- Drop in your marinated beef.
- Sauté beef in on high heat until all sides are seared.
- Turn your ninja crockpot to slow cook med.
- Add the remaining ingredients which includes 8 ounces of curry starter,
- 3 tablespoons of Keema masala powde
- one tablespoon of Tikka powder.
- 2 tablespoons tomato paste
- and one 14.5 oz can of stew tomatoes
- Give it a quick stir
- Close the lid and runoff to work for 6-8 hours
- Slow cook on low 6 hrs
- The Ninja will convert to keep warm mode automatically after the 6 hours.
- Alternatively you can seer beef stovetop and put all of the remaining ingredients with the seared beef in a slow cook crockpot for 6-8 hours
Notes
5 o’clock rolls around and while you were gone to work or secretly went out shopping, the Ninja Multifunction Cooker (Ninja Possible Cooker) has been working too…on your dinner.
If you want to add additional vegetables like potatoes and carrots or bell peppers and red onions to your pot , this is the time to do it about an hour before you serve dinner.
If there’s a lot of liquid in your vindaloo and you want a more dry version to put in a sub roll, turn up the heat and burn off the excess water.
