Name: Beef vindaloo
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6
Ingredients: 1 tablespoon light olive oil; 900 gram gravy beef, fat trimmed, cut into 4cm pieces; 3 medium brown onions, coarsely chopped; 3 clove garlic, finely chopped; 1 tablespoon finely chopped fresh ginger; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon chilli powder; 1/2 teaspoon ground turmeric; 2 fresh green chillies, cut into 2cm pieces; 1/2 cup white vinegar; 1 teaspoon sugar; 1/3 cup chopped coriander; 80 gram baby spinach leaves; cooked rice, to serve; lime wedges, to serve

Beef vindaloo

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Serves 6

Prep

15M

Cook

Total

2H 15M

Ingredients

1 tablespoon light olive oil

900 gram gravy beef, fat trimmed, cut into 4cm pieces

3 medium brown onions, coarsely chopped

3 clove garlic, finely chopped

1 tablespoon finely chopped fresh ginger

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon chilli powder

1/2 teaspoon ground turmeric

2 fresh green chillies, cut into 2cm pieces

1/2 cup white vinegar

1 teaspoon sugar

1/3 cup chopped coriander

80 gram baby spinach leaves

cooked rice, to serve

lime wedges, to serve

Method

1.Heat oil in a large heavy-based saucepan over moderate heat. Cook beef, in batches, for 3-4 minutes or until seared. Transfer to a heatproof plate.

2.Add onion and a pinch of salt to pan; cook and stir for 15-20 minutes or until onion is golden brown. Return beef to pan. Add garlic and ginger; cook and stir for 30 seconds or until fragrant. Stir in spices; cook for 30 seconds or until fragrant.

3.Stir in 3 cups water and green chilli; bring to the boil. Reduce heat. Simmer, partially covered, for 1 hour. Add vinegar and sugar; simmer, uncovered, for 30 minutes or until beef is very tender and sauce has thickened. Stir in coriander. Remove from heat.

4.Serve curry with spinach, rice and lime wedges.

For a really good curry, cook onion well. Make sure it’s browned before continuing the recipe. Try pork instead of beef; cooking time may vary.
Note

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