Beef Vindaloo
Ingredients
| For 1 | Continued... |
| 1 tbspn oil | 1 portion of sirloin beef |
| 1 tspn cumin seeds | 1 tspn ginger |
| 1 tspn hot chilli powder | 1 clove garlic |
| ½ tspn black peppercorns | 1 tspn coriander seeds |
| 3 or 4 cardamom pods | ¼ tspn turmeric |
| ½ tspn fenugreek | 150 ml water |
| ½ tspn mustard seeds | |
| ¼ tspn salt | |
| ¼ tspn light brown sugar | |
| 1 tbspn wine vinegar | |
| 75 gm onion (prepared weight) |
Preparation
- Finely chop the onion.
- Chop the beef into 1 in cubes. (good quality beef is needed)
- Grate, or finely chop, the ginger.
- Crush the garlic.
- De-seed the cardamom pods.
- Grind the cumin, peppercorns, cardamom seeds and mustard seeds to a powder in a pestle and mortar.
- Mix the ground spices with the chilli powder, fenugreek, salt and sugar.
- In a bowl, combine the dry spice mixture with the vinegar and 2 tspn of water to make a thin paste.
- Grind the coriander seed to a powder in a pestle and mortar.
Cooking
- Heat the oil in a wok and fry the onion on a medium heat for about 8 min or until brownrd.
- Transfer the onions to the bowl of spice paste mixture, add a little water and blend.
- Heat a little more oil in the wok and fry the beef for about 6 min or until lightly browned, then remove and reserve.
- Add the ginger and garlic to the wok and fry for a few seconds (a little oil may be required).
- Stir in the ground coriander and turmeric and cook for a few seconds.
- Add the spice paste and fry for 5 min, stirring constantly and adding water as needed to prevent burning.
- (If the wok does not have a tight fitting lid the ingredients can be transferred to a casserole at this stage.)
- Return the meat to the wok (or casserole), add the water, bring to a boil, cover and lightly simmer for 1 hour, stirring occasionally and adding a little water if needed.
Serving
- Serve with rice.
- Garnish with peas.
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