Beef Vindaloo

5hrs
6
1kg
Beef shin/gravy beef, fat trimmed OR diced pork
7
Dried red chillies
3/4cup
White wine vinegar
1/4cup
Water
2tsp
Chopped fresh ginger
7
Cloves of garlic (Yes 7!!!)
3tbsp
Ghee
2
Medium onions, finely chopped
1tbsp
Brown sugar (optional)

Preparation

2 hours

Cut the meat into cubes.

Soak chillies in vinegar and water for 10 minutes.

Put chillies, vinegar, water, ginger and garlic into a food processor/electric blender and blend until smooth.

Add Rubyspice Vindaloo Spice mix. Blend, then pour mixture into beef cubes and marinate, covered, for 2 hours or ideally, overnight.

Cooking

2—3 hours

Heat ghee and fry onions gently until soft and golden brown. Stir frequently to prevent browning onions from sticking to bottom of pan.

Add marinated meat to browned onion mixture and keep stirring meat cubes until meat changes colour.

Add all marinade mixture if any left in the bowl. Cover pan and simmer on low heat until meat is meltingly tender, approx. 2—3 hours. Stir in the sugar (if using).

P.S. The Vindaloo Spice mix has salt added.

Rubyspice World Emporium creates exclusive spice blends for world cuisines

Thanks for choosing Rubyspice. We hope you enjoy our product as much as we do.

Our philosophy revolves around the celebration and sharing of knowledge about spices.

The Rubyspice spice blend range is designed to draw families and friends together to share fresh, vibrant flavours, and enjoy each other‘s company at the table.