Vindaloo is an Indian sour curry dish popular in the south-western coastal region of Goa, derived from the Portuguese carne de vinha d’alhos (Literally: meat, wine and garlic). Over time, Indian cooks replaced the red wine with vinegar.
3 Tbsp vegetable oil
2 Lb Boneless Beef Top Sirloin, cut in 1 inch cubes
1 medium red onion, sliced thin
1 green chile sliced in half, lengthwise
6 cloves garlic
1 inch piece fresh ginger, peeled
4 Tbsp Vindaloo Blend
1/2 Cup Champagne Vinegar
1 Cup Water
Kosher Salt and Black Pepper to taste
In a food processor, combine peeled fresh ginger, garlic, vinegar, and Vindaloo powder; blend until it forms a paste.
Heat oil over medium-hight heat in a Dutch oven on the stove. Add onion and fresh green chile and sauté vegetables, stirring frequently, until onion is golden brown, about 10-12 minutes. Add Vindaloo paste to onion-chile mixture, stirring to combine, and continue to heat until most of the liquid has cooked off.
Add cubed beef to the Dutch oven and lightly toss to coat meat in the spice mixture. Cook the beef on medium high heat as it begins to brown, about 5 minutes. Add water, salt, and pepper to the pan and bring to a boil. Reduce heat to medium low. Cover pot and simmer beef for 40 minutes. Tilt lid so pot is partially covered and steam can escape. Cook for 10 minutes, allowing the sauce to begin to thicken.
When sauce has cooked down to desired consistency, transfer Vindaloo to a serving bowl and serve immediately with rice.