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Beef vindaloo with radish raita
Beef vindaloo with radish raita
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Prep Time:
25 minutes
Cook Time:
100 minutes
Total Time:
125 minutes
Spicy beef vindaloo ignites taste-buds.
Ingredients:
  • 60g ghee
  • 1kg Gravy Beef, cut into 3cm pieces
  • 1 large red onion, thinly sliced
  • 150g curry paste
  • 400g can diced tomatoes
  • 40.00 ml white vinegar
  • 1 Lebanese cucumber, seeded, coarsely grated
  • 3 red radishes, coarsely grated
  • 280g yoghurt
  • 62.50 ml chopped coriander
  • 500g orange sweet potato (kumara), coarsely chopped
  • 2 long red chillies, finely chopped
  • 1 red radish, extra, cut into matchsticks, to serve
  • Steamed basmati rice, to serve
Instructions:
  • In a large saucepan, heat half of the ghee over high heat. Add a quarter of the beef and cook, turning occasionally, for 2-3 minutes until it is nicely browned all over. Transfer the beef to a plate and repeat this process in three more batches with the remaining beef.
  • In a pan over medium-high heat, warm up the rest of the ghee. Sauté the onion, stirring occasionally, for about 5 minutes until it becomes soft. Stir in the curry paste and garlic, cooking for 1 minute until fragrant.
  • Add the beef back to the pan along with the tomato, 2 cups (500ml) of water, and vinegar. Bring to a boil, then lower the heat and simmer covered for 40 minutes.
  • Mix together the cucumber, radish, yogurt, and half of the coriander in a small bowl. Chill in the fridge until needed.
  • Combine the sweet potato with the beef mixture and simmer over low heat for 40 minutes until the sauce thickens and the sweet potato is tender. Mix in half of the chili. Serve the curry in bowls, garnish with remaining coriander and chili. Top the raita with extra radish and enjoy the curry with steamed basmati rice.

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