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Naga Vindaloo Beef Curry
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Naga Vindaloo Beef Curry

Extra-spicy and well spiced
Course Meal
Keyword Dorset Naga, Naga Morich, Naga Viper
Prep Time 15 minutes
Cook Time 15 minutes
Slow cooking time 2 hours 30 minutes
Total Time 3 hours
Servings 6 servings
Calories 400kcal

Ingredients

The curry sauce

The curry ingredients

  • 2 tablespoons butter or ghee
  • 4 cups cubed beef
  • 1 ½ onions chopped
  • 1 red pepper chopped
  • 1 teaspoon naga chili paste add an additional teaspoon for an even hotter curry

Instructions

  • Add all of the sauce ingredients to a blender and blend on high speed until smooth.
  • Place a frying pan over high heat and add the butter or ghee.
  • Fry the beef cubes until they are nearly cooked through (approximately 3 minutes.)
  • Stir in the naga paste and cook for a further 2 minutes.
  • Add the onion and red pepper to the pan and continue to cook the beef for 2 minutes. Stir often to avoid sticking.
  • Reduce the heat to low and slow cook for 2 to 3 hours (the longer you cook the more tender your beef will be.
  • Serve with rice, fries, or naan bread.

Notes

You can slow cook the curry on the stovetop, or use a slow cooker and double the slow cooking time on a medium setting.

Nutrition

Calories: 400kcal | Carbohydrates: 16g | Protein: 34g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 148mg | Potassium: 818mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1297IU | Vitamin C: 35mg | Calcium: 86mg | Iron: 4mg