Beef Vindaloo
A British curry-house dish of beef, white vinegar and tomatoes, fragrant with ginger and clove.
1 hr 30 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 60 min · 90 min total
- medium
- 1
Place beef cubes in a glass bowl. Put the ginger, garlic and vinegar in a food processor or blender fitted with the metal blade. Process for about 30 seconds. Add the chilli powder, turmeric, cumin cinnamon and salt and mix until smooth.
- 2
Pour this spice mix over the cubes, then cover and refrigerated for 1 hour. Heat the oil in a large non-stick pan over medium heathen add the onions and cook for about 8 minutes, stirring frequently.
- 3
Drain the beef (reserve liquid). Add the beef to the pan and cook, stirring occasionally until the beef changes colour on all sides.
- 4
Add the reserved liquid, sugar and tomato. Cover and cook over a medium-low heat for 45 minutes or until tender.
- 5
Serve over rice with fresh coriander to garnish.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
