Beef Vindaloo (Anglo-Indian style)

Updated at: Thu, 17 Aug 2023 13:07:01 GMT

Step 1

Peel and chop the potatoes into bold chunks. Chop the onions. Grind the pepper corns and mustard seeds into a powder.

Step 2

Heat the onions in the oil until browning but not burnt. Medium heat. Add the garlic and ginger paste and fry for around 2 minutes. Put all the powdered spices in a mug including the mustard and pepper. Fill the mug up to half way up with hot water. Mix the spices together thoroughly. Add the mixture to the frying onions and continue to fry until the oil separates from the mixture. if you need to add water do it ever so little by little so you don't drown the cooking spices. You have not added salt yet.

Step 3

Add the tomato puree and at this point add some salt according to your taste. There is no set amount but go steady until all ingredients are in the pot.

Step 4

Now add the beef, potatoes and vinegar and at this point only enough water to cover 1/4 of the pot base, perhaps even less. The point is don't drown the spices at this point. The amount of water you add will depend on how thick and flavoursome you want your curry sauce to be. Start off with less and then top up little by little.

Step 5

Cook on med-low heat until the potatoes are al denté. Add water little by little as needed. But never in quantities to drown out the flavours. Keep the consistency like a thick casserole and let the flavours all stew and mix together.

Step 6

When cooked take off the stove, allow to cool and then put in the fridge overnight to allow the flavours to settle and deepen. The next day serve with plain basmati rice or warmed chapatti with hot lime pickle.

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