Beef Vindaloo

Name: Beef Vindaloo
Ingredients: 1 tablespoon light olive oil; 2 pounds meat fat stewing, trimmed, cut into 2 inch pieces; 3 onions medium, peeled and coarsely chopped; 3 cloves garlic peeled and finely chopped; 1 tablespoon fresh ginger finely chopped; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon ground turmeric; 2 green chilies fresh, cut into 1/2 inch pieces; 1/2 cup white vinegar; 1 teaspoon sugar; 2 tablespoons chopped cilantro; 3 cups baby spinach leaves; cooked rice to serve; lime wedges to serve

16 ingredients

4 steps

Ingredients

1 tablespoon light olive oil
2 pounds meat fat stewing, trimmed, cut into 2 inch pieces
3 onions medium, peeled and coarsely chopped
3 cloves garlic peeled and finely chopped
1 tablespoon fresh ginger finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground turmeric
2 green chilies fresh, cut into 1/2 inch pieces
1/2 cup white vinegar
1 teaspoon sugar
2 tablespoons chopped cilantro
3 cups baby spinach leaves
cooked rice to serve
lime wedges to serve

Directions

1

Heat the oil in a large heavy-based saucepan over a moderate heat. Cook the beef, in batches, for 3-4 mins or until seared. Transfer to a heatproof plate.
2

Add the onion and a pinch of salt to the pan and cook, stirring, for 15-20 mins or until the onion is golden brown. Return the beef to the pan. Add the garlic and ginger and stir for 30 seconds or until fragrant. Stir in the spices and cook for 30 seconds more or until fragrant.
3

Pour in 3 cups of water and the green chilies. Stir and bring to a boil. Reduce the heat and simmer, partially covered, for 1 hour. Add the vinegar and sugar and simmer, uncovered, for a further 30 mins or until the beef is very tender and the sauce has thickened. Stir in the cilantro and remove from the heat.
4

Serve the vindaloo with spinach, rice and lime wedges.