Beef Vindaloo

Ingredients

• Beef, cubed (2 pounds)
• Red chili powder (2 tablespoons)
• Turmeric powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Vinegar (1/4 cup)
• Salt (1 teaspoon)
• Vegetable oil (3 tablespoons)
• Onion, chopped (1 large)
• Garlic, minced (4 cloves)
• Ginger, grated (1 tablespoon)
• Tomato paste (2 tablespoons)
• Water (2 cups)
• Fresh cilantro, chopped (1/4 cup (for garnish))

Instructions

1. In a large bowl, combine the cubed beef with red chili powder, turmeric powder, cumin powder, coriander powder, vinegar, and salt. Mix well and let it marinate for at least 30 minutes to enhance the flavors.
2. Heat the vegetable oil in a large pan or Dutch oven over medium heat. Once hot, add the chopped onion and sauté until golden brown, about 5-7 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
4. Add the marinated beef cubes to the pan, browning them on all sides for about 8-10 minutes.
5. Mix in the tomato paste and cook for an additional 2 minutes, allowing the flavors to meld.
6. Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 45 minutes to 1 hour, or until the beef is fork-tender.
7. Once cooked, taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.