Dinner ideas

Vindaloo with raita and spicy dhal

A hot and authentic Indian vindaloo with refreshing raita and spicy dhal made from scratch.
vindaloo with raita and spicy dhal
1H 40M
2H 20M


Spicy dhal


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.


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