Beef Vindaloo

  1. 500g stewing steak cut into large chunks (i used shin and casserole steak, it will fall apart on cooking – 3 cm pieces would be ideal)
  2. 5cm cinnamon bark
  3. 1 tsp cloves
  4. 1 tsp cumin seeds
  5. Seeds of 12 green cardamom pods
  6. 1 small onion, quartered
  7. 8 cloves of garlic
  8. 2 inches of fresh ginger, peeled
  9. 2 tbsp tamarind paste or liquid
  10. 1/2 tsp salt
  11. 1/2 tsp sugar
  12. 1/2 turmeric
  13. 2 tbsp Kashmiri chilli powder (please adapt to your heat level preference)
  14. 75ml white wine vinegar
For cooking the beef
  1. 2 tbsp of oil or ghee (I use rapeseed oil)
  2. 1 small onion, finely diced
  3. 3 tomatoes, finely diced
  4. 3 fresh green chillies, halved length ways
  5. 100ml water
  1. Prepare the marinade – grind the whole spices in a mortar and pestle or spice grinder/coffee grinder designated for spices only.
  2. Tip into a blender/mini processor/processor and add the rest of the ingredients. Blend or process until a thick paste is produced.
  3. Rub it into the beef well (I would use a couple of spatulas to protect your hands and later, eyes or worse, from the chilli!) and cover the dish the beef is in very tightly with cling film. A double layer will help prevent all the contents of the fridge smelling of spice. Chill overnight.
  4. Heat the oil in a pan or pot with a lid then brown your onions – go slowly at first so they don’t burn.
  5. Add the beef plus the marinade clinging to it, sizzle for 5 minutes on a medium heat then add the tomatoes and water, stirring very well to combine. Simmer for 2 hours on very low, stirring maybe every 15-20 minutes to ensure it doesn’t catch. Add water if it looks dry – mine didn’t.
  6. It is ready once the beef easily breaks down into shreds when pushed gently with a spoon.

From Rick Stein’s India

Mike Powell

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