Beef Vindaloo
A traditional Indian beef vindaloo with portion of sirloin beef, cumin seeds, ginger. Cooked from scratch with authentic spices.
Ingredients
- 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)
Method
- 1
Finely chop the onion.
- 2
Chop the beef into 1 in cubes. (good quality beef is needed)
- 3
Grate, or finely chop, the ginger.
- 4
Crush the garlic.
- 5
De-seed the cardamom pods.
- 6
Grind the cumin, peppercorns, cardamom seeds and mustard seeds to a powder in a pestle and mortar.
- 7
Mix the ground spices with the chilli powder, fenugreek, salt and sugar.
- 8
In a bowl, combine the dry spice mixture with the vinegar and 2 tspn of water to make a thin paste.
- 9
Grind the coriander seed to a powder in a pestle and mortar.
- 10
Heat the oil in a wok and fry the onion on a medium heat for about or until brownrd.
- 11
Transfer the onions to the bowl of spice paste mixture, add a little water and blend.
- 12
Heat a little more oil in the wok and fry the beef for about or until lightly browned, then remove and reserve.
- 13
Add the ginger and garlic to the wok and fry for a few seconds (a little oil may be required).
- 14
Stir in the ground coriander and turmeric and cook for a few seconds.
- 15
Add the spice paste and fry for , stirring constantly and adding water as needed to prevent burning.
- 16
( If the wok does not have a tight fitting lid the ingredients can be transferred to a casserole at this stage. )
- 17
Return the meat to the wok (or casserole), add the water, bring to a boil, cover and lightly simmer for , stirring occasionally and adding a little water if needed.
- 18
Serve with rice.
- 19
Garnish with peas.