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Beef vindaloo
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Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
120 minutes
Indulge in a tantalizingly spicy Indian curry.
Ingredients:
  • 30g (1 1/2 tbsp) butter or ghee
  • 1kg beef chuck steak, fat trimmed, cut into 3cm pieces
  • 1 brown onion, chopped
  • 56.00 gm vindaloo curry paste (Patak's brand)
  • 250ml (1 cup) beef stock
  • 300g (1 1/2 cups) Basmati rice
  • 125g (1/2 cup) natural yoghurt
  • 40.00 ml chopped fresh coriander
  • pappadums, to serve
Instructions:
  • In a large heavy-based saucepan over high heat, melt half of the butter or ghee. Cook half of the steak, turning occasionally, for 2-3 minutes until browned all over. Transfer to a heatproof bowl. Repeat with the remaining steak.
  • In a pan over medium heat, melt the rest of the butter or ghee. Add the onion and sauté for about 2 minutes until it softens slightly. Stir in the paste and cook for 1 more minute until fragrant.
  • Place the steak back in the pan and evenly coat it. Pour in the stock, increase the heat to high, and bring it to a boil. Reduce the heat to low, cover the pan, and simmer, stirring occasionally, for 1 hour and 10 minutes. Uncover and continue to simmer, stirring occasionally, for 20 minutes or until the beef is tender and the sauce thickens slightly.
  • While the rice is cooking according to package instructions, mix the yogurt and coriander in a small bowl. Serve the tender rice in bowls, top with the vindaloo, and accompany with the pappadums and the coriander yogurt on the side.

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