Beef vindaloo

Method

1. First, follow step 1 of the master recipe (see Classic beef casserole recipe), browning the braising steak in batches.
2. 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.)
3. Add white wine vinegar with the beef stock and canned tomatoes and cook as per master recipe.
4. Serve with wilted spinach and steamed basmati rice.