Try Brick Lane's delicious and flavourful beef curry from the Indian Subcontinent! 


  • For the meat:

  • 2x large beef cheeks (approx 300g each)

  • 500g boneless beef shin

  • 1x 3 point beef short rib, bone in.

  • 240g vindaloo paste

  • 3L light beef stock or chicken stock

  • 3 brown onions

  • 3 carrots

  • 3 bulb fennel

  • 12 cloves garlic

  • 12 long red chillies

  • For the sauce:

  • 12g ground cumin

  • 5g ground cinnamon

  • 8g garam masala

  • 5g ground aniseed

  • 12g caraway seeds

  • 5g cumin seeds

  • 5g fennel seeds

  • 2g nigella seeds

  • 5g coriander seeds

  • 5g fenugreek seeds

  • 5g turmeric powder

  • 250g onion puree

  • 60g garlic puree

  • 40g ginger puree

  • 50g coconut threads

  • 5g chopped curry leaves

  • 2 bay leaves

  • 100g beef mince

  • 1L water

  • 100g ghee

  • 100g yoghurt

  • To garnish:

  • 1 bunch coriander picked

  • 1 bunch spring onions, sliced thinly

  • 1 long red chilli, sliced thinly


  • 1.

    Trim away any sinew or silver skin on the cheeks and shin, leaving the pieces as large as possible, this will benefit the meat during the cooking process.

  • 2.

    Marinate the 3 cuts of beef, separately, in the vindaloo paste and reserve in the fridge overnight ideally or for at least 1 hour.

  • 3.

    Once marinated, heat a small amount of vegetable oil in a heavy based frying pan and caramelise the meat on all sides then place into separate baking dishes.

  • 4.

    Dice the garlic, chilli, onions, carrot and fennel then saute in the same pan until golden.

  • 5.

    Add the vegetables and aromats to the baking dishes then bring the stock to the boil and gently pour over the meat, covering it up to the top so that only a small tip is protruding through the liquid.

  • 6.

    Place a piece of baking paper on top then cover with foil and braise at 140ºC for approximately 2.5 hours or until the meat is tender to the touch with a fork.

  • 7.

    To check the beef ribs, lift one out onto a plate and wiggle the bone, if it starts to wiggle out without too much resistance, it is ready.

  • 8.

    Place onto a flat tray or plate and gently pull out the bone, then place another plate on top to press gently in the fridge.

  • 9.

    Once all the meat is cooled, cut into large chunks, to prevent it drying out when reheated.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 317kj
  • Fat Total 21g
  • Saturated Fat 10g
  • Protein 18g
  • Carbohydrate 13g
  • Sugar 5g
  • Sodium 327mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Image credit: Anna Kucera

This recipe is featured in ‘Dish' cookbook (RRP $75), which can be purchased online or from selected restaurants. All proceeds go directly to The Starlight Children’s Foundation.

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