This classic Goan curry is full of flavor, but not too hot. It's perfect for a flavorful and filling meal. Get the ingredients, make the dish, and find out why the Portuguese settlers brought the original carne de vinha d'alhos to India!
Put the stew meat into a large mixing bowl. Add the salt and pepper and toss to coat the meat.
2 pounds beef stew meat, 1 teaspoon salt, ½ teaspoon black pepper
Set the Foodie to Sauté/High and pour in the oil. Add the beef when the oil is hot and sauté until browned, about 5 minutes. Transfer the meat back to the bowl and set aside.
3 tablespoons canola oil
Add the onions to the pot and sauté until they're translucent, about 5 minutes.
1 medium onion
Add the garlic and cook for 2 minutes.
3 cloves garlic
Stir in garam masala, ground cumin, paprika, turmeric, mustard, cayenne, ginger, and cinnamon. Stir for 1 minute.
2 teaspoons garam masala, 2 teaspoons ground cumin, 1 teaspoon paprika, 1 teaspoon ground turmeric, ½ teaspoon ground mustard, ½ teaspoon cayenne pepper, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon
Add the tomato paste and apple cider vinegar, stir , and cook for 2 to 3 minutes.
2 tablespoons tomato paste, ¼ cup apple cider vinegar
Add the beef stock and return the beef to the pot. Pressure cook on high for 35 minutes, allow to natural release for 10 minutes, then do a quick release.
1 cup beef stock
Serve the vindaloo with your favorite curry accompaniments, such as rice, naan raita or chutney. Stir some plain yogurt into the vindaloo if it's a bit too hot for you!