Beef Vindaloo


I received five cookbooks for Christmas (think people are trying to hint something) one of them being “Rick Stein’s India”  from a close friend of mine. So, naturally, I made one of the recipes and invited this friend for dinner. I have three of Rick Stein’s books and have personally met the great man himself (very funny guy indeed). I chose this recipe as there are so many great ingredients that go into the marinade and it just smells amazing.

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– 750g Beef, cut into 3cm pieces


– 5cm Piece of Cinnamon

– 1tsp Black Peppercorns

– 1tsp Cloves

– 1tsp Cumin Seeds

– 1tsp Cardomom Seeds

– 1 Small Onion

– 40g Garlic, Peeled

– 5cm Ginger, Chopped

– 2tbsp Tamarind Liquid (*Specialty Ingredient)

– 1½tsp Salt

– ½tsp Sugar

– 2tbsp Kashmiri Chilli Powder (*Specialty Ingredient)

– 5tbsp Whit Wine Vinegar

For the Vindaloo

– Splash of any Oil (I use Grape Seed)

– 1 Onion

– 3 Medium, Ripe Tomatoes

– 3 Fresh Green Chillies, halved and seeds removed (optional or to your liking)

-100ml of water


Combine all dry marinade ingredients into a mini food processor and blitz. Once combined add the remaining marinade ingredients and blitz to a paste. Mix the beef and the marinade paste in a bowel and transfer to the fridge for 12 hrs (or a few hrs obviously the longer the better).

To cook the Vindaloo, heat the oil in a large casserole pot on medium heat and fry the onion for 10 minutes until golden. Increase the heat to medium-high and add the beef marinade mixture and fry for 5 minutes until fragrant stirring occasionally. Stir in the tomatoes, green chillies and water, cover with a lid and cook for 2 hours or until the meat is tender. Check every now and then to make sure it’s not sticking to the bottom of the pot or becoming too dry, if so just add a cup of water. Serve and Enjoy.

Recipe was made from “Rick Stein’s India” by Rick Stein

*Specialty Ingredients can be obtained from these local Indian groceries