Recipe Tin Eats

Vindaloo

Name: Vindaloo
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: Servings 4
Cuisine: Curry
Ingredients: 800g / 1.6 lb beef chuck , cut into 3cm / 1.2″ cubes (Note 1); 1 1/2 tsp salt; CURRY PASTE:; 6 tbsp Kashmiri chilli powder – TEST spiciness before using! (Note 2); 2 tsp coriander seeds; 3 tsp cumin seeds; 4 cloves; 4 cardamom pods (green); 2 tsp cinnamon powder; 1/2 tsp black peppercorns; 2 tbsp fresh ginger , roughly chopped; 10 garlic cloves (yes, 10!); 1 tsp brown sugar; 1 tsp fenugreek seeds (Note 3); 1/4 tsp turmeric powder; 7 tbsp white vinegar; 2 cups water; CURRY SAUCE:; 50g / 3 tbsp ghee or unsalted butter (Note 4); 1 onion , finely chopped (brown, yellow, white); 2 tsp ginger , finely grated; 4 garlic cloves , finely minced; 1 1/2 tsp black mustard seeds (Note 5); 2 tbsp tomato paste; 10 curry leaves , fresh (Note 6); 2 cups beef stock , low sodium (if using homemade, add 1/2 tsp salt); GARNISH:; 2 tbsp coriander/cilantro leaves , roughly chopped

Servings 4

servings

20 min

active time

2 hours 50 minutes

total time

Start Cooking

Ingredients

800g / 1.6 lb beef chuck , cut into 3cm / 1.2″ cubes (Note 1)

1 1/2 tsp salt

CURRY PASTE:

6 tbsp Kashmiri chilli powder – TEST spiciness before using! (Note 2)

2 tsp coriander seeds

3 tsp cumin seeds

4 cloves

4 cardamom pods (green)

2 tsp cinnamon powder

1/2 tsp black peppercorns

2 tbsp fresh ginger , roughly chopped

10 garlic cloves (yes, 10!)

1 tsp brown sugar

1 tsp fenugreek seeds (Note 3)

1/4 tsp turmeric powder

7 tbsp white vinegar

2 cups water

CURRY SAUCE:

50g / 3 tbsp ghee or unsalted butter (Note 4)

1 onion , finely chopped (brown, yellow, white)

2 tsp ginger , finely grated

4 garlic cloves , finely minced

1 1/2 tsp black mustard seeds (Note 5)

2 tbsp tomato paste

10 curry leaves , fresh (Note 6)

2 cups beef stock , low sodium (if using homemade, add 1/2 tsp salt)

GARNISH:

2 tbsp coriander/cilantro leaves , roughly chopped

Directions

Salt beef: Toss beef in salt.

Check spiciness of kashmiri chilli powder and adjust if desired. See Spiciness Note below.

Curry Paste: Place Curry Paste ingredients in a Nutribullet or small food processor with 1 cup of the water. Blitz until smooth. Pour over beef. Pour remaining 1 cup water into Nutribullet, shake (to clean out remaining curry paste), then pour/scrape over beef.

Marinate beef: Mix beef in curry paste, cover, then marinate 2 hours. (Note: marinade is fairly thin – the water cooks down during slow cooking.)

Preheat oven to 190°C/375°F (170°C fan).

Curry sauce: Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent – about 3 minutes.

Mustard seeds: Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook 1 minute.

Puree sauce: Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.

Add beef: Add beef and curry leaves, stir then bring to boil.

Slow cook: Cover with a lid, then place in the oven for 2 hours or until beef is fall apart tender and the sauce has darkened in colour and thickened. (See Note 7 if sauce hasn't reduced enough).

Serve: Garnish with coriander, then serve over basmati rice with a side of naan!