Beef Vindaloo

• porsi: 4

Bahan-bahan

For the curry paste:

2 tsp cardamom pods shelled, seed

1 tsp cloves

2 tsp coriander seeds

1 tsp

1 tsp turmeric

1 tbsp apple cider vinegar

3-4 dried red chillies, roughly chopp

For the vindaloo:

500g chuck beef, cubed

60ml rapeseed oil

2 onions, sliced

4 garlic cloves, crushed

30g fresh ginger, peeled and sliced

1 medium potato, chopped

240ml hot beef stock

10g coriander, chopped, plus extra I serve

30m! apple cider vinegar

100g baby spinach

To serve:

Fresh coriander

Rice or naan

Petunjuk

1 Whiz; together all of the ingredien the curry paste in a blender until smooth and combined. Place half of the paste in a sealable bag, add the beef and seal, pushing out the air. Use your hands to work around the beef. Place in the fridge for at least one hour.

2 The same day, heat 40ml of the oil in a heavy-bottomed pan over a medium heat. Add the onion and cook for 5-6 minutes until softened. Add the garlic and g infer and cook for 2-3 minutes stirring. Turn the heat to medium low and add the potato. Season with salt and black pepper and cook for a further 5 minutes.

3 Add the reserved curry paste and cook for 2-3 minutes, stirring. Turn t e heat to medium-low and add the potat . Season with salt and black pepper and cook for a further five minutes.

4 Add the stock, turn the heat to low and simmer gently for 4-5 minutes until the potato is just cooked. Stir in the chopped fresh coriander.

5 The following day, preheat the oven to 150°C/130°C fan/gas mark 1.

6 Heat the remaining oil in a casserole dish over a medium-high heat. Working in batches to avoid crowding the pan, brown th beef on all sides, then transfer to a plate.

7 Add the vinegar to the pan and bubble for 2-3 minutes, scraping any sticky bits from the bottom using a wooden spoon. Add the sauce and spinach and return the beef to the pan along with any juices it has released. Stir to combine, then cover with foil and a lid.

8 Place in the qven and cook for 2-3 hours until the beef is very tender.

9 Scatter with fresh coriander and serve with rice or naan.