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Fiery Beef Vindaloo

Turn up the heat with this spicy Vindaloo recipe!As an alternative to oven cooking, you could also make this in a slow cooker, for an even richer depth of flavour. Serve with rice and/or naan bread, and a dollop of natural yoghurt or raita to help cool your mouth down.





Serves: 4
Prep Time: 45 minutes
Cook Time: 1½ hours

Ingredients

  • 1 tsp salt, plus more to taste
  • 1 tsp black pepper, plus more to taste
  • 1kg beef chuck, cut into bite-sized cubes
  • 4 tbsp coconut oil
  • 2 tsp mustard seeds
  • 3 onions, chopped
  • 8 garlic cloves, crushed
  • 1 x 4cm piece of fresh ginger, peeled and grated
  • 1 tsp cayenne pepper
  • 2 tsp paprika
  • ½ tsp turmeric
  • 2 tsp ground cumin
  • 1 ½ tsp cinnamon
  • Pinch of ground cloves
  • 1 ½ tsp garam masala, plus extra if desired
  • 80ml cider vinegar
  • 120ml beef stock
  • 1 tsp brown sugar (optional)
To serve:
  • Plain natural yoghurt or raita

Instructions

1. Sprinkle one teaspoon each of salt and pepper over the cubes of beef. Massage the seasoning into the meat and then set aside to rest for 15 minutes.
2. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Heat the oil in a large casserole dish over a medium-high heat.
3. Working in batches, brown the beef on all sides for 6-8 minutes. Place the beef in a bowl and set aside.
4. Add the mustard seeds to the pan and cook until they pop. When the popping has slowed, add the onions with a pinch of salt. Stir together, scraping up any sticky bits from the bottom of the pan with a wooden spoon.
5. Cook the onions for 15 minutes, adding a splash of water if they start to stick.
6. Add the garlic and ginger and cook for one minute, stirring.
7. Add the remaining spices and cook, stirring, for, 1-2 minutes.
8. Add the vinegar to the pan and scrape up any sticky bits from the bottom, then stir in the stock and bring to the boil. Add the browned beef, then cover the casserole dish and place in the oven to cook for 1½ hours until the beef is tender.
9. Taste and add more salt and pepper if necessary. Stir in the sugar and some extra garam masala, if desired.
10. Serve with raita or plain natural yoghurt.

Per Serving: 661kcals, 30.4g fat (17.8g saturated), 15.4g carbs, 4.7g sugars, 78.6g protein, 3.7g fibre, 0.856g sodium.

See More Recipes 

This gorgeous recipe is courtesy of our sister website easyfood.ie. Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes to expert tips from our very own custom-built test kitchen. Visit easyfood.ie for more great recipes, and don’t forget to pick up a copy of our magazine!​


About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

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