Description
A fiery Indian-inspired curry with tender beef simmered in a bold vinegar and spice sauce—perfect with rice or naan.
Ingredients
2 lbs beef chuck, cut into 1½-inch cubes
2 Tbsp oil (vegetable or ghee)
1 large onion, finely chopped
5 garlic cloves, minced
1-inch piece fresh ginger, grated
2 Tbsp white vinegar
1 Tbsp sugar
1 Tbsp paprika
2 tsp ground cumin
1½ tsp ground coriander
1 tsp turmeric
1½ tsp chili powder (adjust to heat preference)
1 tsp ground cinnamon
½ tsp ground cloves
Salt, to taste
1 cup beef broth or water
Fresh cilantro, chopped (for garnish)
Instructions
Sauté Aromatics: Heat oil in a large Dutch oven over medium heat. Add chopped onion and sauté until golden brown (7–8 minutes).
Add Garlic & Ginger: Stir in garlic and ginger, cooking for 1–2 minutes until fragrant.
Toast Spices: Add paprika, cumin, coriander, turmeric, chili powder, cinnamon, and cloves. Stir for 1 minute to release aroma.
Build Flavor Base: Add vinegar and sugar. Stir to combine, then add beef cubes and salt. Coat the meat in the spice mixture.
Simmer: Pour in beef broth. Bring to a boil, then reduce to low. Cover and simmer for 1½–2 hours, stirring occasionally, until beef is tender and sauce has thickened.
Finish: Adjust seasoning to taste. Garnish with chopped cilantro and serve hot over rice or with naan.
Notes
For extra heat, add a fresh red chili or increase chili powder.
You can marinate the beef in vinegar and spices for a few hours for deeper flavor.
Make it ahead—the flavor improves overnight.
Use ghee for a more authentic richness.
Great served with basmati rice, naan, or roti.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course • Curry • Indian-Inspired
- Method: Stovetop Simmer • One-Pot
- Cuisine: Indian / Goan-inspired
