Beef Vindaloo

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 kg chuck steaks or 1 kg blade steak
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seed
• 1 teaspoon ground coriander
• 2 teaspoons curry powder
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, crushed
• 3 teaspoons vindaloo curry paste
• 1 1/2 tablespoons apple cider vinegar
• 1 tablespoon oil
• 1 tablespoon oil, extra
• 300 g onions, sliced (2 medium)
• 410 g canned tomatoes
• 425 g canned tomato puree

Recipe

• 1 cut steak into 3cm cubes.
• 2 heat both seeds in dry pan, stirring until they pop, taking care not to burn; cool.
• 3 combine seeds, steak, coriander, curry powder, ginger, garlic, paste, vinegar and oil in bowl, mix well; cover, refrigerate overnight.
• 4 heat extra oil in pan, add onions, cook, stirring, until soft.
• 5 add steak mixture, cook stirring, about 10 minutes.
• 6 stir in undrained crushed tomatoes and puree, simmer, covered, about 50 minutes or until steak is tender.