Beef Vindaloo

Vindaloo is an Indian curry dish from the region of Goa and is renowned as a particularly spicy dish. The name is derived from the Portuguese dish "Carne de Vinha d' Alhos", which is a dish of meat with wine and garlic. It was initially modified by the replacing wine with vinegar and the addition of red Kashmir chilies.

Ingredients serve 4

1000 g blade or chuck steak cut into cubes

½ tsp ground cumin

1 tbls coriander seeds

½ tsp cardamom seeds

1 tsp ground fenugreek

½ tsp chilli powder

1 tsp mustard powder

1 tsp turmeric

2 tbls ghee or oil

3 onions sliced

3 tsp grated ginger

3 garlic cloves crushed

1 tsp ground

¼ cup apple cider vinegar

½ cup beef stock

1 tsp sugar

½ tsp sea salt

¼ tsp black ground pepper

Method

Place cumin, coriander, cardamom, fenugreek, chili, turmeric and mustard powder in a food processor and grind until fine. Heat the ghee or oil in a saucepan and cook the meat in batches until well browned. Transfer meat to a large mixing bowl. Place onions, ginger, garlic, cinnamon in the saucepan and cook over low heat until onion I soft. Add spices and meat and blend well. Add vinegar, stock, sugar, salt, pepper and cook, covered over low heat for approx. 75 minutes until tender. Serve with steamed or boiled rice.

Note: Beef Vindaloo can be cooked in a slow cooker for 4 hours on high or 8 hours on low.