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Leonie B

Vindaloo Beef Curry – HOT!

Vindaloo Beef Curry – HOT!
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Leonie's first Main, Series 3 Come Dine with Me Australia.

Serves 5

Ingredients

  • 1.5kg beef (chuck or gravy beef) cubed
  • 1 cup beef stock
  • 1 ½ tsp black mustard seeds
  • 1 tsp black pepper corns (whole)
  • 1 tsp brown sugar
  • 1 tsp cardamom seeds, squashed
  • 6 dried chillies
  • 1 cinnamon stick
  • Pinch of coriander, chopped
  • 2 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • 4 garlic cloves, chopped
  • 2½ cm root of ginger, freshly grated
  • 2 onions, chopped into rings
  • 1 ½ tsp salt
  • 1 ½ tsp turmeric powder
  • 10 tbsp vegetable oil
  • 250ml water
  • 5 tbsp white vinegar

Vindaloo Paste

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Method

  1. Heat oil in pan, and fry the onions until dark brown & crisp. Remove them with a slotted spoon, and put aside in a bowl.
  2. Put all ground spices in the same pan & add 2-3 tbsp of water, and stir.
  3. Pat the meat dry.
  4. Grind garlic and ginger to a smooth paste by adding 2-3 tbsp of water.
  5. Re-heat the oil in the pan, and brown the meat in batches, removing each batch with the slotted spoon when browned all over.
  6. Add the garlic and ginger puree to the pot, reducing the heat, and stir for a few minutes.
  7. Add the vindaloo paste, coriander & turmeric, stirring a few times, then the meat and beef stock.
  8. Bring to the boil, cover and then simmer gently. The curry is ready when the meat is soft.
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