Beef Vindaloo


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)  



  1. Heat the oil in a wok and fry the onion on a medium heat for about 8 min or until brownrd.
  2. Transfer the onions to the bowl of spice paste mixture, add a little water and blend.
  3. Heat a little more oil in the wok and fry the beef for about 6 min or until lightly browned, then remove and reserve.
  4. Add the ginger and garlic to the wok and fry for a few seconds (a little oil may be required).
  5. Stir in the ground coriander and turmeric and cook for a few seconds.
  6. Add the spice paste and fry for 5 min, stirring constantly and adding water as needed to prevent burning.
  7. (If the wok does not have a tight fitting lid the ingredients can be transferred to a casserole at this stage.)
  8. 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.


  1. Serve with rice.
  2. Garnish with peas.
The preparation stage
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The finished meal