Beef Vindaloo
Aug
A fiery dish for those who love their curry hot.
Vindaloo is actually a Portuguese/English confection of traditional Indian cooking, but the meal has become a staple across the world. Cook it the way you like it.
Ingredients
500g to 1kg beef, cut into 3cm chunks
juice of one lemon
Ginger, about a 2cm knob, grated or cut finely
1 onion
2 cloves of garlic
1 potato, peeled and cut into large cubes
2 tomatoes, chopped
1/4 cup of apple cider vinegar, or balsamic
1 heaped tablespoon of Brazen Vindaloo spice blend
Coriander to garnish
Method
Place beef in a bowl and mix with lemon juice, spice mix and ginger. Cover and leave for an hour, or overnight.
Heat one or two tablespoons of cooking oil in a heavy pan or casserole dish over a medium heat. Add onion and fry until softened. Add garlic, fry for a few minutes longer but don’t let the garlic burn.
Add meat and cook, stirring until beef is seared.
Add tomato, potato, vinegar and one cup of cold water. Increase heat and bring to the boil.
Cover and reduce heat to low. Simmer for 1 hour, stirring occasionally.
Remove lid and simmer for another 30 minutes, allowing the sauce to reduce and thicken.
Garnish with coriander and serve with basmati rice or naan breads.
