Beef Vindaloo

This Indian dish is only suitable for people who love chillies and hot spices! The hot tangy flavour goes perfectly with boiled rice and naan bread. The dish is dairy and gluten free.

Preparation time - 20 minutes
Cooking time - 60 minutes

Ingredients (serves 4)

400g diced steak

1 onion

1 potato

1 tbsp ginger

1 tbsp chopped green chillies

2 tbsp garlic

4 tbsp oil

8 dried red chillies

400g can chopped tomatoes

500ml water

4 cardamom pods

4 bay leaves

1 tsp turmeric

1 tsp ground coriander

1 tsp cumin powder

1 tsp paprika

2 tsp tandoori powder

1 tsp chilli powder

1 tsp garam masala

2 tsp sumac powder

1 tsp dried fenugreek leaves

1 tbsp cider vinegar

1 tsp salt

fresh coriander to garnish

To cook

1. Chop the onion.

 

2. Chop the potato into 4 large pieces.

3. Add the onion to a pan with 6 tbsp of the oil, garlic, ginger, chopped green chillies and dried red chillies.

4. Fry for 10 minutes till the onions are soft. Add the potatoes and fry for 5 mins. Remove the potatoes. Add the chopped tomatoes and fry for 5 minutes.

5. Empty the pan into a jug. Add 400ml of the water and blend until smooth.

6. Clean the pan then add the beef with 3 tbsp of the oil on a medium heat.

7. Once the meat has lightly browned, return the potatoes to the pan on a low heat along with the cardamom and bay leaves.

8. Add the turmeric, coriander powder, cumin, paprika, tandoori powder, chilli powder, garam masala, sumac, fenugreek, cider vinegar, salt and 100ml of the water. Stir till the spices are mixed and leave to cook for 5 minutes.

9. Add the blended sauce.

10. Cover with a lid and leave to cook on low heat for 30 minutes.

11. Remove the bay leaves and cardamom. Serve.

Alternatives

For a vegan version of the curry, replace the beef with extra potatoes or mushrooms.