Alive and Cooking

Beef Vindaloo

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  • 600 g beef mince 
  • 350 g rump steak, cubed  
  • 1 brown onion, roughly chopped 
  • 2 red chilli, roughly chopped 
  • 3 cloves garlic, roughly chopped 
  • 1 lemon
  • 3 vine-ripened tomatoes, roughly chopped 
  • 1 tsp garam masala
  • 1 tsp ground cumin 
  • 1 tsp chilli powder
  • 1 tsp tumeric
  • 1 tsp ground ginger
  • 1/3 tsp cinnamon
  • 100 ml apple cider vinegar
  • 200 ml coconut cream
  • Extra virgin olive oil 

In a pot with a generous amount of oil, brown the mince. Once brown, remove and set aside. In the same pot, add another good splash of oil and tumble in the steak. Cook to brown, then remove and set aside. In the same pot, add the onion, garlic, chilli and cook to soften. Sprinkle in the spices and toast for 20 - 30 seconds. Pour in the vinegar, add the tomatoes, return the meat to the pot, squeeze in the lemon juice and pour in enough water to cover. Bring to the boil, then simmer for an hour. 

Once simmered, pour in the coconut cream, bring to the boil, then serve with a side of steamed rice. 

Serves 4 

Beef Vindaloo