Name: Vindaloo with raita and spicy dhal
Prep time: 40 min
Cook time: 100 min
Total time: 140 min
Yield: 4
Ingredients: 2 teaspoon cumin seeds; 2 teaspoon garam masala; 4 cardamom pods, bruised; 4 centimetre piece fresh ginger (20g), grated finely; 6 clove garlic, crushed; 8 fresh small red thai chillies, chopped finely; 2 tablespoon white vinegar; 1 tablespoon tamarind concentrate; 1.5 kilogram beef chuck steak, diced into 3cm pieces; 2 tablespoon ghee; 2 brown onions (400g), chopped finely; 1 cinnamon stick; 6 cloves; 2 teaspoon plain flour; 3 cup (750ml) beef stock; Raita; 1 lebanese cucumber (130g), seeded, grated coarsely, drained; 1 small brown onion (80g), chopped finely; 400 gram yoghurt; 1/4 teaspoon chilli powder; 1 teaspoon toasted black mustard seeds; 1 tablespoon coarsely chopped fresh coriander; 1 tablespoon coarsely chopped fresh mint; Spicy dhal; 2 tablespoon vegetable oil; 2 clove garlic, crushed; 1 centimetre piece fresh ginger (5g), grated finely; 1 medium brown onion (150g), chopped finely; 3 teaspoon chilli powder; 2 teaspoon white sugar

Ingredients

2 teaspoon cumin seeds

2 teaspoon garam masala

4 cardamom pods, bruised

4 centimetre piece fresh ginger (20g), grated finely

6 clove garlic, crushed

8 fresh small red thai chillies, chopped finely

2 tablespoon white vinegar

1 tablespoon tamarind concentrate

1.5 kilogram beef chuck steak, diced into 3cm pieces

2 tablespoon ghee

2 brown onions (400g), chopped finely

1 cinnamon stick

6 cloves

2 teaspoon plain flour

3 cup (750ml) beef stock

Raita

1 lebanese cucumber (130g), seeded, grated coarsely, drained

1 small brown onion (80g), chopped finely

400 gram yoghurt

1/4 teaspoon chilli powder

1 teaspoon toasted black mustard seeds

1 tablespoon coarsely chopped fresh coriander

1 tablespoon coarsely chopped fresh mint

Spicy dhal

2 tablespoon vegetable oil

2 clove garlic, crushed

1 centimetre piece fresh ginger (5g), grated finely

1 medium brown onion (150g), chopped finely

3 teaspoon chilli powder

2 teaspoon white sugar

2 teaspoon garam masala

2 teaspoon ground turmeric

1/2 teaspoon ground coriander

1 tablespoon ground cumin

1 cup (200g) red lentils

400 gram can crushed tomatoes

1 celery stalks (100g), trimmed, sliced thinly

2 tablespoon lemon juice

2 1/2 cup (625ml) vegetable stock

1/3 cup (80ml) cream

2 tablespoon coarsely chopped fresh coriander

Method

1.Dry-fry cumin, garam masala and cardamom in large heated frying pan; stir over low heat until fragrant. Combine roasted spices with ginger, garlic, chilli, vinegar and tamarind in large bowl, add beef; toss beef to coat in marinade. Cover; refrigerate 1 hour or overnight.

2.Melt ghee in large frying pan; cook onion, cinnamon and cloves, stirring, until onion is browned lightly. Add beef mixture; cook, stirring, until beef is browned all over. Stir in flour; cook, stirring, 2 minutes. Gradually add stock; bring to a boil, stirring. Reduce heat; simmer, uncovered, 1 hour.

3.Meanwhile, make spicy dahl: Heat oil in large heavy-based saucepan; cook garlic, ginger and onion, stirring, until onion softens. Add chilli, sugar, garam masala, turmeric, coriander and cumin; cook, stirring, until fragrant. Add lentils, undrained tomatoes, celery, juice and stock; bring to a boil. Reduce heat; simmer, covered, about 30 minutes or until lentils are tender.

4.Blend or process dhal mixture, in batches, until puréed; return to pan. Add cream and coriander; cook, stirring, until heated through.

5.Make the raita: Combine ingredients in medium bowl.

6.Serve vindaloo with spicy dhal, raita and, if desired, a bowl of crisp pappadums.

Both the vindaloo curry and the spicy dhal are best made a day ahead to allow their flavours to develop fully. Round steak and skirt steak are also suitable for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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