Recipe may contain peanuts, tree nuts, milk, fish and shellfish.
With its fiery reputation, beef vindaloo is not for the faint-hearted.
15 Ingredients
5 Method Steps
15 Ingredients
1kg gravy beef, trimmed, cut into 4cm pieces
2 tbsp lemon juice
2cm piece fresh ginger, finely grated
1 tbsp vegetable oil
1 brown onion, chopped
2 garlic cloves, thinly sliced
2 tomatoes, finely chopped
2 long green chillies, halved lengthways
1/3 cup cider vinegar
Spice mix
1 tsp hot chilli powder
1 tsp ground cumin
1 tsp garam masala
1 tsp ground black pepper
1 tsp ground cinnamon
1 tsp ground turmeric
Select all ingredients
5 Method Steps
Make spice mix: Combine all ingredients in a small bowl.
Place beef in a glass or ceramic bowl. Add spice mix, lemon juice and ginger. Mix well. Cover. Refrigerate for 1 hour or overnight, if time permits.
Heat oil in a large, heavy-based flameproof casserole dish over medium heat (see note). Add onion. Cook, stirring, for 8 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add beef to dish. Cook, stirring, for 8 to 10 minutes or until beef starts to change colour.
Add tomato, chilli, vinegar and 1 cup cold water. Increase heat to high. Bring to the boil. Cover dish. Reduce heat to low. Simmer for 1 hour 30 minutes, stirring occasionally.
Remove lid from dish. Simmer for 1 hour 30 minutes, stirring occasionally, or until sauce thickens and coats the beef. Season with salt. Serve with a tomato sambal.
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Recipe Notes
Cook's note: The best cookware to use for slow-cooked curries are cast iron casserole dishes as they hold their heat well and cook evenly, so that food doesn't burn on the bottom of the dish.
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