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Vindaloo Beef Curry – HOT!

Leonie's first Main, Series 3 Come Dine with Me Australia.


  • Vindaloo Paste


  • 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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Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Vindaloo Beef Curry – HOT!.


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