800g Beef chuck
10g salt
Curry Paste
48g Kashmiri chilli
powder
2 tsp Coriander seeds
3 tsp Cumin seeds
4 Cloves
4 pods Green
cardamom
2 tsp Cinnamon powder
½ tsp Black Peppercorn
2tbsp Ginger
10 Cloves garlic
1 tsp Brown sugar
1 tsp Fenugreek seeds
¼ tsp Turmeric powder
7tbsp white vinegar:
500 ml water
Prepare curry paste according to the recipe instructions below. Set aside.
Place beef in a large bowl. Add vindaloo paste. Toss to coat. Cover and marinate in the refrigerator for at least an hour or overnight if
possible.
Meanwhile heat oil in a large frying pan over medium-high heat. Add onions, and sauté, stirring occasionally, for about 2-3 minutes or until the onions are soft and translucent.
Add chopped garlic, and sauté, stirring, for 1 minute or until
fragrant.
Add ground turmeric, red chili powder, tomatoes, tomato paste and vinegar. Sauté, stirring occasionally, for 2-3 minutes or until the tomatoes break down and mushy.
Add beef and sugar. Season with salt. Stir to combine. Cook, stirring occasionally, for about 10 minutes. Pour in water. Stir.
Bring to the boil. Reduce heat to medium. Cover and simmer for about an hour or until beef is cooked through and the sauce is in.
50 gm Unsalted butter
/ Ghee
1 large Spanish onion:
2 tsp Fresh ginger
4 cloves garlic
1.5 tsp Black mustard
seed
2 tbsp Tomato Paste
10 Curry Leaves
600 ml Beef Stock
½ bunch Coriander
Leaves (Garnish)
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