Go Back
Print
Beef Vindaloo
Servings: 4
Author: Just Jo
Ingredients
  • 500 g stewing steak cut into large chunks it will fall apart on cooking – 2-3 inch pieces would be ideal
  • 5 cm cinnamon bark I used cassia bark
  • 1 tsp cloves
  • 1 tsp cumin seeds
  • Seeds of 12 green cardamom pods
  • 1 small onion quartered
  • 8 cloves of garlic
  • 2 inches of fresh ginger peeled
  • 2 tbsp tamarind paste or liquid
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 turmeric
  • 2 tbsp Kashmiri chilli powder please adapt to your heat level preference
  • 75 ml white wine vinegar I used cider vinegar
For cooking the beef
  • 2 tbsp of oil or ghee I use olive oil
  • 1 small onion finely diced
  • 3 tomatoes finely diced
  • 3 fresh green chillies optional, in my opinion, halved length ways
  • 100 ml water
Instructions
  1. Prepare the marinade – grind the whole spices in a mortar and pestle or spice grinder/coffee grinder designated for spices only.
  2. Tip into a blender/mini processor/processor and add the rest of the ingredients. Blend or process until a thick paste is produced.
  3. Rub it into the beef well (I would use a couple of spatulas to protect your hands and later, eyes or worse, from the chilli!) and cover the dish the beef is in very tightly with cling film. A double layer will help prevent all the contents of the fridge smelling of spice. Chill overnight.
  4. Heat the oil in a pan or pot with a lid then brown your onions – go slowly at first so they don’t burn.
  5. Add the beef plus the marinade clinging to it, sizzle for 5 minutes on a medium heat then add the tomatoes and water, stirring very well to combine. Simmer for 2 hours on very low, stirring maybe every 15-20 minutes to ensure it doesn’t catch. Add water if it looks dry – mine didn’t.
  6. It is ready once the beef easily breaks down into shreds when pushed gently with a spoon.
Recipe Notes

Adapted from Rick Stein's India