- November 2008
- Serves 6
- Takes 20 minutes to make and 1¾-2 hours to cook
A low-cal option of an Indian beef vindaloo recipe that can easily be made by making and adapting our Classic beef casserole.
- 18.6g (6.9g saturated)
- 6.6g (3.9g sugar)
- 1 tbsp vegetable oil
- 40g unsalted butter
- 1kg braising steak, cut into 4cm cubes
- 2 onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp tomato purée
- 2 tsp each ground cumin, ground coriander, sweet paprika and garam masala
- ½ tsp each ground turmeric, dried chilli flakes and cayenne pepper
- 1 tsp yellow mustard seeds
- 20 fresh curry leaves (from Asian grocers)
- 75ml white wine vinegar
- 500ml beef stock, hot
- 400g can chopped tomatoes
- First, follow step 1 of the master recipe (see Classic beef casserole recipe), browning the braising steak in batches.
- Next, add the remaining vegetable oil and butter, the onions, garlic, tomato purée, ground cumin, ground coriander, sweet paprika and garam masala, ground turmeric, dried chilli flakes and cayenne pepper, mustard seeds and curry leaves and cook, stirring, over medium-low heat for 1 minute, until fragrant. (Omit the celery, carrots, flour, wine and oregano.)
- Add white wine vinegar with the beef stock and canned tomatoes and cook as per master recipe.
- Serve with wilted spinach and steamed basmati rice.
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