Ingredients
2 teaspoon cumin seeds
2 teaspoon garam masala
4 cardamom pods, bruised
4 centimetre piece fresh ginger (20g), grated finely
6 cloves garlic, crushed
8 fresh small red thai chillies, chopped finely
2 tablespoons white vinegar
1 tablespoon tamarind concentrate
1.5 kilogram beef chuck steak, diced into 3cm pieces
2 tablespoons ghee
2 large brown onions (400g), chopped finely
1 cinnamon stick
6 cloves cloves
2 teaspoons plain flour
3 cups (750ml) beef stock
Method
1. Dry-fry cumin, garam masala and cardamom in large heated frying pan, strring over low heat until fragrant.
2. Combine roasted spices, ginger, garlic, chilli, vinegar, tamarind and beef in large bowl. Cover; refrigerate 1 hour or overnight.
3. Melt ghee in large frying pan; cook onion, cinnamon and cloves, stirring, until onion is browned lightly.
4. Add beef mixture; cook, stirring, until beef is browned all over. Stir in flour; cook, stirring, 2 minutes. Gradually add stock; bring to the boil, stirring. Reduce heat; simmer, uncovered, 1 hour.
5. Serve vindaloo with spicy dhal, raita and, if desired, a bowl of crisp pappadums.
This curry is best made a day ahead to allow its flavours to develop fully. You could also use round steak or skirt steak in this recipe.
Note
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