A great beef vindaloo curry. This is a very hot dish but it's worth it.

Brian's Beef Vindaloo

Ingredients

• 
  
• 1 1/2 kgs chuck steak (beef) diced
• 3 onion large diced
• 6 garlic clove crushed
• 1/2 cup white wine vinegar
• 1/2 cup olive oil
• 300 mls beef stock (liquid)
• 4 tbs tomato sauce
• 4 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground fenugreek seeds
• 1 tsp ground cardamom
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp black pepper
• 1/2 tsp whole cloves
• 2 tsp chilli fresh crushed
• 6 bay leaf
• 3 tsp cornflour
• 3 tsp water

• Method

  • STEP 1Fry onions and garlic in half of oil until golden and soft.
  • STEP 2Mix spices in a bowl and fry gently with onions for ten minutes.
  • STEP 3Add vinegar and tomato sauce and stir in well.
  • STEP 4In a separate pan, fry steak in the other half of oil until just cooked.
  • STEP 5Add beef stock and onion mix, bring to boil and cook until steak is tender.
  • STEP 6Reduce heat and simmer stirring every few minutes until mixture thickens.
  • STEP 7 Serve with  basmati rice.

  Notes

  To thicken, mix 2-3 teaspoons of cornflour with enough water to form a paste, and add while simmering. Rump steak can also be used.