NOTHING BEATS THE TASTE
A HERITAGE WE CAN BE PROUD OF...
Beef Vindaloo is inspired by the fiery and flavourful cuisine of Goa, India, where Portuguese influences blended with local spices to create the iconic “vindaloo” style. Traditionally made with meat marinated in vinegar and a vibrant mix of spices, Vindaloo delivers a bold, tangy heat that excites the palate. Using tender beef, this version combines deep, savoury flavours with a warming spice kick, bringing a taste of Goan heritage to the table - perfect for those who love a dish with both intensity and character.
INGREDIENTS:
800g Beef Chuck, cubed
3 Tbsp IMANA Vindaloo Paste
2 Tbsp Oil
2 Onions, sliced
4 Garlic Cloves, minced
1 tbsp Fresh Ginger, grated
2 Tomatoes, chopped
3 Potatoes, peeled & cubed
150ml Beef Stock
2 tbsp White Vinegar
1 tsp Sugar
Fresh Coriander, chopped (for garnish)
Salt, to taste
METHOD:
In a bowl, combine the beef with IMANA Vindaloo Paste and vinegar. Mix well and marinate for at least 30 minutes.
Heat oil in a pot. Add in the onions and cook until soft and golden.
Stir in the garlic and ginger, cooking for 1 - 2 minutes.
Add marinated beef and brown on all sides.
Stir in tomatoes and cook until they break down into the sauce.
Add the potatoes, stock, and sugar. Bring to a simmer.
Cover and cook on low heat for 1.5 - 2 hours, stirring occasionally, until beef is tender and sauce thick.
Season with salt, garnish with coriander, and serve hot with rice or naan.
