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https://www.lifestylefood.com.au/recipes/14782/vindaloo-beef-curry-hot

LifestyleFOOD.com.au

Vindaloo Beef Curry – HOT!

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

Ingredients

  • 1.5kg beef (chuck or gravy beef) cubed

  • 1 cup beef stock

  • 1 ½ tsp black mustard seeds

  • 1 tsp black peppercorns (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

  • 2.5 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

  • Grind together the following spices

  • Cumin

  • Dried red chillies

  • Black peppercorns

  • Cardamom seeds

  • Cinnamon stick

  • Black mustard seeds

  • Fenugreek

  • Coriander

  • Add brown sugar, salt & vinegar

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.

Notes

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