Beef Vindaloo

Ingredients

Quantities are for 4 servings.

• 2 lb Beef stew meat, cubed
• 1 each Yellow onion
• 5 cloves Garlic
• 1 tbsp Fresh ginger, grated
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 tbsp Paprika
• 1 tsp Cayenne pepper
• 1/4 tsp Ground cinnamon
• 2 tbsp Red wine vinegar
• 1 can (14.5 oz) Diced tomatoes, canned
• 2 cups Basmati rice
• 1 bunch Cilantro
• 1 tbsp Vegetable oil

Instructions

1. In a bowl, combine the cumin, coriander, paprika, cayenne, cinnamon, red wine vinegar, and a pinch of salt to make a spice paste. Add the cubed beef and toss to coat. Cover and marinate in the refrigerator at least 20 minutes (up to overnight for deeper flavor).
2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook 4-5 minutes until softened, then add the garlic and ginger and cook 1 minute more.
3. Add the marinated beef (with its spice paste) to the pot and cook 4-5 minutes, stirring, until browned on the outside.
4. Stir in the diced tomatoes and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer 35-40 minutes, stirring occasionally, until the beef is fork-tender and reaches well above 145°F internally.
5. When the vindaloo has about 20 minutes of simmering left, start the basmati rice according to package directions.
6. Uncover the vindaloo and simmer 5-10 minutes more if the sauce needs to thicken. Season with salt to taste.
7. Serve the vindaloo over the rice, topped with chopped cilantro.