Vindaloo Beef

By vegar

Adrian Richardson

Ingredients

• 500 g Oyster Blade Beef, diced
• 1/2 red onion, finely diced
• 4 cloves garlic, smashed and peeled,
• 1 tbls grated ginger
• 1/2 cup tomato passata
• 1 dried bird's eye chilli, chopped
• 1 pkt pappadums
• Curry Paste
• 1 1/2 tbsp ground cumin
• 1 1/2 tbsp ground coriander seeds
• 1 1/2 tbls ground turmeric
• 1 tbls white vinegar
• 6 cloves
• 8 cardamom
• 1 cinnamon quill
• 40 ml tamarind paste
• 1 1/2 tbls mustard seed oil

Preparation

Step 1

In a hot frying pan with some olive oil, fry off the onion, garlic and ginger until the onions are translucent.

In a large bowl, mix together the beef with the curry paste ingredients. Transfer the beef and curry into a large pot and pour in 400mL water and the tomato passata and add the onions, garlic and ginger from the frying pan and the bird's eye chilli. Give it a quick stir, make sure nothing is stuck to the bottom of the pot and put the pot on a medium heat to cook for 1.5-2 hours until the meat is tender and cooked through

To cook the pappadums, put a cake rack over a gas burner on a low heat and char each pappadum over the flame.

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