As soon as the nights begin to get cool at the change of season I begin thinking about this curry. Packed with chilli, loads of pepper and fragrant spices it’s a must try for curry lovers.
It takes a bit of extra effort to portion and grind the spices from scratch but it’s totally worth it. For us, we make a batch then freeze it in portions making the time invested initially next to nothing when you consider it per meal. You’ll love this one!
Best Beef Vindaloo Recipe
- 1.5kg diced beef (chuck steak or casserole beef)
- 2 large brown onions chopped
- 2 Tb oil
- 2 tsp black mustard seeds
- 1 Tb fresh ginger grated
- 6 cloves garlic crushed
- 1 Tb sea salt rocks* or ground
- 1 Tb cumin seed*
- 1 Tb dried chilli flakes*
- 2 tsp black peppercorns* or freshly ground black pepper
- 2 tsp fenugreek*
- 10 cloves*
- 10 cardamon pods* (shells removed)
- 2 tsp chilli powder
- 2 tsp turmeric
- 1 tsp ground coriander
- 1/4 cup lemon juice
- 1/3 cup tomato paste
- 1 Tb sugar
- 1 cinnamon stick
- 1/4 cup fresh coriander chopped
- In a mortar and pestle or food processor crush salt, cumin seed, chilli flakes, black pepper corns, fenugreek, cloves and seeds from cardamon pods (all of the spices with the asterix*) then set aside.
- Dry fry mustard seed in a medium frypan on medium heat until mustard seeds begin to pop then add oil and onions to pan and cook on a lower heat until onion is soft (about 10 minutes).
- Add in the crushed spice as well as the chilli powder, turmeric, ground coriander and stir for about a minute until all of the onion is coated and the spices begin to release their fragrance.
- Add the garlic, ginger, lemon juice, tomato paste, sugar and cinnamon stick and stir until the mix is hot.
- Place beef in a slow cooker and stir though the hot onion, spice mix.
- Slow cook as per your slow cooker. Eg old school slow cookers may take 8 hours or longer until beef is tender, newer models may take as little as 4 hours if set on high. The main rule of thumb with slow cookers is keep coking until the meat is tender.
- Stir through the chopped coriander and serve with your favourite Indian accompaniments: rice, papadums, raita, chutney, or some simple mixed veggies or my favourite: Saag- spinach and cheese curry.
Tips and tricks
- Potatoes work well in this curry although the finished result will not be as spicy so you may need to add more chilli.
- Halve the amount of chilli if you don’t like extra hot curries.
- We never eat this curry without its curry buddy: ‘Saag- Spinach & cheese curry.’ The two complement each other beautifully.
- A pack of defrosted frozen spinach stirred though in the last hour of cooking works well.
- This curry also works well with Lamb pieces.
- If cooking on a stove top instead of a slow cooker add 500ml water or more if needed and simmer on low for two- three hours or until meat falls apart.
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