Lorianne's Beef Vindaloo

Ingredients:

1kg Blade Steak

2 tsp salt

Marinade:

1 level tsp turmeric

1 heaped tsp mustard

1 heaped tsp curry powder (Lorianne uses Vencat)

1 heaped tsp finely chopped fresh ginger

2 cloves garlic, crushed

2 heaped tsp hot* vindaloo paste (You can use medium if you wish) 

4-6 tsp white vinegar

To Cook the Meat:

2 TBS safflower oil (Lorianne uses Azalea Oil)

2 onions, chopped

2 dessert spoons of ground coriander

2 dessert spoons of ground cumin

1 x 840g tin peeled tomatoes [or equivalent number of cans for 840g]

2 large potatoes peeled, cut into bite size pieces [I use Agria]

2 cups water

1 cup peas

Garnish:

fresh coriander leaves

Method:

Trim the fat from the blade steak and cut steak into bite size pieces. Sprinkle with salt.

The Marinade:

Mix all the marinade ingredients together and add the meat, mixing well so each piece of meat is well covered. Cover and allow meat to stand in fridge for 24 hours minimum.

To Cook the Meat:

Heat the oil in a large pan, add the onion and saute gently until golden and soft. Add the meat mixture and fry for 5 - 10 minutes, then in a small pot dry fry the ground cumin and coriander until the pungent smell has gone...be careful not to burn the spice. Now add the spices to the meat and stir in the tomatoes. Cook over a low heat for 30 minutes. Add the potato and water and cook a further 30 minutes. Set aside to cool.

To Serve:

Reheat before serving and simmer, gently! for an hour...add the peas 15 minutes before serving.

We serve this with rice and a topping of fresh coriander leaves... 

Please note: This dish benefits - like all curries - from being made a day or 2 prior. It also freezes well.