Beef Vindaloo


In the UK, Vindaloo is seen as an extremely hot curry dish, but this is not very hot.

Instead the spices in this recipe make it very, very tasty, with the meat being tenderised and made succulent by the addition of vinegar to the  recipe - hence the 'vin' in vindaloo.  



Preparation Time:  30 Minutes + 1 1/2 hour marinading
Cooking Time:  2 hours, or 30 minutes in the pressure cooker

For the Curry For the Marinade

750g boneless shin of beef,

5cm piece of cinnamon stick
      cut into 3cm-thick medallions 1 teaspoon black peppercorns
2 tablespoons ghee 1 teaspoon cloves
1 small onion, chopped 1 teaspoon cumin seeds
3 medium, ripe tomatoes, sliced   Seeds from 12 green cardamoms
3 fresh green chillies, halved lengthways,   1 small onion, roughly chopped
    seeds removed  8 cloves garlic, peeled
100ml water  5cm ginger, roughly chopped
   2 tablespoons Tamarind liquid
   1½ teaspoon salt
   ½ teaspoon sugar
   2 teaspoons Kashmiri chilli powder
   ½ teaspoon turmeric
   5 tablespoons white wine vinegar

For the Marinade

Grind the cinnamon, black peppercorns, cloves, cumin seeds and cardamom to a powder.

Put the onion, garlic, ginger, tamarind, salt, sugar, chilli powder, turmeric and vinegar and all the ground spices into a food processor and blend together to a paste.

Mix the beef and the paste together in a large bowl, coating the beef well. Cover the bowl and transfer to the fridge for a few hours, preferably overnight.

To cook the Vindaloo

Heat the ghee in a large, sturdy pan or casserole over a medium heat.

Add the onion and fry for around 10 minutes until softened and golden.

Increase the heat to medium-high, add the beef and all its marinade paste and fry for 5 minutes, stirring occasionally.

Stir in the tomatoes, green chillies and water, cover with a lid and cook for around 2 hours until the meat is tender, checking every so often that it’s not sticking or becoming dry, in which case add a splash more water.

Serve the beef vindaloo immediately.

Serve with rice, mango chutney and poppadoms.