Make your taste-buds tingle with this traditionally spicy Indian curry.
- 30g (1 1/2 tbs) butter or ghee
- 1kg beef chuck steak, fat trimmed, cut into 3cm pieces
- 1 brown onion, chopped
- 2 tbs vindaloo paste
- 250ml (1 cup) beef stock
- 300g (1 1/2 cups) basmati rice
- 125g (1/2 cup) natural yoghurt
- 2 tbs chopped fresh coriander
- Pappadums, to serve
Melt 1/2 the butter or ghee in a large heavy-based saucepan over high heat. Add 1/2 the steak and cook, turning occasionally, for 2-3 minutes or until browned all over. Transfer to a heatproof bowl. Repeat with the remaining steak.
Melt remaining butter or ghee in pan over medium heat. Add onion and cook, stirring often, for 2 minutes or until it softens slightly. Add paste and cook, stirring, for 1 minute or until aromatic.
Return steak to the pan and toss to coat. Add stock, increase heat to high and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 1 hour 10 minutes. Uncover and simmer, stirring occasionally, for 20 minutes or until beef is tender and the sauce thickens slightly.
Meanwhile, cook the rice, following packet directions, until tender. Combine the yoghurt and coriander in a small bowl. Spoon the rice into serving bowls and top with the vindaloo. Serve with the pappadums and accompanied by the coriander yoghurt.