Beef Vindaloo

Make your taste-buds tingle with this traditionally spicy Indian curry.

The ingredient of Beef Vindaloo

• 30g 1 1 2 tablespoons butter or ghee
• 1kg beef chuck steak fat trimmed cut into 3cm pieces
• 1 brown onion chopped
• 2 tablespoons vindaloo curry paste pataks brand
• 250ml 1 cup massel beef stock
• 300g 1 1 2 cups basmati rice
• 125g 1 2 cup natural yoghurt
• 2 tablespoons chopped fresh coriander
• pappadums to serve

The Instruction of beef vindaloo

• melt 1 2 the butter or ghee in a large heavy based saucepan over high heat add 1 2 the steak and cook turning occasionally for 2 3 minutes or until browned all over transfer to a heatproof bowl repeat with the remaining steak
• melt remaining butter or ghee in pan over medium heat add onion and cook stirring often for 2 minutes or until it softens slightly add paste and cook stirring for 1 minute or until aromatic
• return steak to the pan and toss to coat add stock increase heat to high and bring to the boil reduce heat to low and simmer covered stirring occasionally for 1 hour 10 minutes uncover and simmer stirring occasionally for 20 minutes or until beef is tender and the sauce thickens slightly
• meanwhile cook the rice following packet directions until tender combine the yoghurt and coriander in a small bowl spoon the rice into serving bowls and top with the vindaloo serve with the pappadums and accompanied by the coriander yoghurt

Nutritions of Beef Vindaloo

calories: 697 402 calories
calories: 23 grams fat
calories: 10 grams saturated fat
calories: 64 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 58 grams protein
calories: 178 milligrams cholesterol
calories: 420 35 milligrams sodium
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calories: nutritioninformation