Everyday recipes
Beef vindaloo
Serving size: Serves 6
Cuisine type: IndianCooking time: More than 1 hour
Course: Lunch,
Main
INGREDIENTS
1kg skirt or chuck steak, trimmed, cubed
½ cup vindaloo curry paste
2 tablespoons oil
2 onions, finely sliced
3 garlic cloves, finely chopped
2 teaspoons finely chopped ginger
1 long red chilli, chopped
2 cups beef stock
1 tablespoon tomato paste
¼ cup chopped fresh coriander, plus extra leaves, to garnish
rice and pappadums, to serve
METHOD
- In a large bowl combine the meat and vindaloo paste. Cover and chill 2-3 hours.
- Heat half the oil in a large frying pan over high heat. Brown the meat, in 2 batches, for 2-3 minutes. Transfer to a plate.
- Heat remaining oil in same pan on high. Sauté onion for 2-3 minutes until onions are tender. Add garlic, ginger and chilli. Cook, stirring, for 1 minute.
- Return meat to pan, add stock and tomato paste. Bring to boil, reduce heat and simmer, covered, for 1½ hours, until meat is tender and sauce thickens.
- Just before serving, stir chopped coriander through and garnish with coriander leaves. Serve with rice and pappadums.
Top tipPrepare pappadums in the microwave oven by arranging them on the turntable and microwaving on medium-high (70%) power for 1 minute or until puffed.
