Beef Vindaloo

11 ingredients
5 steps

Ingredients

  • 2 1/4 lbs chuck steak, trimmed and cubed
  • 1/2 cup vindaloo curry paste
  • 2 tbsp oil
  • 2 None onions, thinly sliced
  • 3 cloves garlic, finely chopped
  • 2 tsp finely chopped ginger
  • 1 None long red chili pepper, chopped
  • 2 cups beef stock
  • 1 tbsp tomato paste
  • 2 tbsp chopped fresh cilantro, plus additional leaves, to garnish
  • None None Rice and pappadums, to serve

Directions

  1. 1
    Combine meat and vindaloo paste in a large bowl. Cover and refrigerate for 2-3 hours.
  2. 2
    Heat half the oil in a large skillet on high heat. Brown meat, in batches, for 2-3 mins. Transfer to a plate.
  3. 3
    Heat remaining oil in same pan on high heat. Saute onion for 2-3 mins until onions are tender. Add garlic, ginger and chili pepper. Cook, stirring, for 1 min.
  4. 4
    Return meat to pan; add stock and tomato paste. Bring to a boil. Reduce heat to low; simmer, covered, for 1 1/2 hours, until meat is tender and sauce thickens.
  5. 5
    Just before serving, stir in chopped cilantro. Garnish with cilantro leaves. Serve with rice and pappadums.

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