The Bangladeshi Kitchen

Beef Vindaloo

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1.5 hours
Prep: 30 minutes | Cook: 1 hour | Servings: 4-6

Vindaloo is traditionally an Indian dish that derived from the Portuguese dish “Carne de Vinha d’ Alhos”, a dish of meat, usually lamb, with wine and garlic.

The “Carne de Vinha d’ Alhos” was first brought to Goa by the Portuguese and became a Goan meal often served during special occasions. The traditional¬† version is usually made witj pork but here we give you the Bangladeshi version with beef sans wine.


  • Beef, cut into approximately 1″ cubes, 1 pound
  • Vegetable oil, 1 Tablespoon
  • Onion, finely chopped, 1 Tablespoon
  • Garlic, finely chopped, 1 teaspoon
  • Ginger powder, 1/2 teaspoon
  • Cumin powder, 1 teaspoon
  • Coriander powder, 1 1/2 teaspoon
  • Turmeric powder, 1 teaspoon
  • Mustard seeds, ground into a paste with a bit of water, 1/2 teaspoon
    * Substitute stone ground mustard if you don’t have mustard seeds
  • Cayenne chili powder, 2 teaspoons
    * Use less cayenne for less spiciness
  • Black pepper, 1/4 teaspoon
  • White vinegar, 2 Tablespoons
  • Green chili peppers (Thai chilis), 2 cut in half lengthwise, leave seeds in
  • Salt, 1 teaspoon
  • Water, 1/2 cup


  1. Heat the oil in a saute pan and fry onions until tender and then add garlic, stirring and cooking for 1-2 additional minutes.
  2. Add remaining ingredients except for beef and stir fry an additional 3-4 minutes.
  3. Add beef and water, stirring to combine. Cover pan and cook over medium heat, stirring occasionally, for 45 minutes – 1 hour or until beef is tender.

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