Beef Vindaloo 🌶🌶🌶

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Winter is the perfect time for a spicy curry. I had been asked to create a Vindaloo for a lovely lady. This is knock your socks off hot! Cut down on the dried chillies to reduce the heat.

In a Motar and pestle, prepare your spice paste.

I used:

5 dried chillies 

2cm piece of ginger grated

8 garlic cloves

1 tablespoon of Vindaloo spice

6 cloves

1 cinnamon stick

1/2 a star anise

1/4 teaspoon fennel seeds

4 tablespoons apple cider vinegar

1 tablespoon tamerind paste

Grind spices until a paste is formed. You can freeze this paste to make a vindaloo at a moments notice. 

Method for Curry:

Ingredients: 

Spice paste

3 large onions diced finely

2 tablespoons of oil

750g diced beef, lamb, chicken or pork

6 Curry leaves (I used bay leaves as I had run out of curry leaves) 

1 teaspoon of Salt 

500ml Water 

Method:

Fry onions in oil until slightly brown. 


Add in spice paste and fry for 2-3 minutes. 


Add protein and get for another 2 minutes.


Then add water. Simmer gently until a thick sauce is formed.


This recipe would be perfect in the slow cooker as well. Place all ingredients in slow cooker and cook on low for 6 hours.

Serve with steamed rice and other accompaniments. 

Please note to reduce heat, reduce the amount of chilli. Adding in a tin of tomatoes can also help to reduce the heat rating.

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