Beef Vindaloo Spicy Curry

Beef Vindaloo Spicy Curry

Ingredients:

2 lbs beef chuck or stewing beef, cut into bite-sized pieces

2 tablespoons vegetable oil

1 large onion, finely chopped

4 garlic cloves, minced

1 tablespoon grated ginger

2 tablespoons white vinegar

2 tablespoons tomato paste

1 (14 oz) can diced tomatoes

1/2 cup beef stock

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon turmeric powder

1 teaspoon ground cinnamon

2 teaspoons paprika

1 teaspoon cayenne pepper (adjust to taste)

1 teaspoon garam masala

1/2 teaspoon ground cloves

Salt, to taste

Fresh cilantro, chopped, for garnish

Directions:

Set your Instant Pot to sauté mode and heat the vegetable oil. Add the onion and cook for 4-5 minutes until soft and translucent.

Stir in the garlic and ginger, and sauté for another minute until fragrant.

Add the beef and cook for 5-7 minutes, stirring occasionally, until browned on all sides.

Stir in the vinegar, tomato paste, diced tomatoes, and beef stock. Mix well to combine.

Add the spices (cumin, coriander, turmeric, cinnamon, paprika, cayenne pepper, garam masala, and ground cloves) and salt. Stir thoroughly to ensure the beef is evenly coated.

Secure the Instant Pot lid and set it to pressure cook on high for 35 minutes.

Once cooking is complete, allow the pressure to release naturally for 10 minutes before performing a quick release.

Open the lid, stir the curry, and adjust seasoning if needed. Garnish with fresh cilantro before serving.

Serve hot with steamed rice, naan, or roti for a flavorful meal.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 400 kcal | Servings: 6 servings