Hot and Sour Beef Vindaloo with Minted Melon Samba
By www.recipes.co.nz
Easy or as spicy as you choose!
Serves 6
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Ingredients
1kg diced beef
1 tablespoon each minced ginger, minced garlic
1 teaspoon ground tumeric
2 cups beef stock
Vindaloo Paste
2 teaspoons each cumin and black mustard seeds
2 dried large red chillies (or to your liking)
1 teaspoon each black peppercorns, cardamom and fenugreek seeds
1 cinnamon stick
¼ cup wine vinegar
½ teaspoon brown sugar
2 onions, peeled and sliced
oil
Method
Prepare the paste. Grind the spices in a coffee of food mill until fine and then mix with the vinegar, salt and sugar. Alternatively, crust the spices in a mortar and pestle.
Heat about 2 tablespoons of oil in a large frying pan and pan-fry the onions, stirring regularly until well browned and crisp. Puree in a food processor or blender with 2-3 tablespoons of water and ground spices.
Add 2-3 tablespoons of extra oil to the frying pan and brown the meat evenly. This will need to be done in 2-3 batches, set aside.
Gently pan-fry the ginger and garlic in the residue oil with turmeric for about 1 minute. Stir in the vindaloo paste with the beef stock and bring to the boil
Add the meat, lower the heat, cover and simmer very gently for 1 ½ - 2 hours. Alternatively, cook in a 160°C oven for 1 ½ - 2 hours or until the beef is tender.
Serve with Minted Melon Sambal and rice or naan bread and yoghurt.
Minted Melon Sambal
Remove the melon seeds and skin from ½ honeydew or rock melon and finely dice the flesh. Combine with 3 tablespoons freshly chopped mint, 1 teaspoon caster sugar and 1 tablespoon fresh lime or lemon juice.