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Goa Beef Vindaloo Curry
Substitute boneless short ribs with beef chuck or goulash.
Using a mortar and pestle grind the vindaloo paste ingredients together to make a smooth curry paste.
Slice the beef into 3cm cubes and evenly coat in 1 tablespoon of the paste, leaving the meat to marinate until needed.
Put the roughly chopped onions into a food processor/blender and blend until the onions are finely diced. This step can also be done by hand.
Heat a splash of olive oil in a large saucepan over a medium-high heat and fry the onions for 10 to 15 minutes, stirring occasionally until soft and translucent.
Mix the paste into the onions and fry for 5 minutes stirring continuously so the mixture doesn’t catch on the bottom of the saucepan.
Add more olive oil if necessary, mix in the beef and sauté until it is coated in the spices and evenly browned.
Pour around 500ml of water into the saucepan (or just enough to make sure the meat is submerged in the sauce), stir in the palm sugar, cinnamon stick and dried chillies.
Bring to the boil, cover and simmer on low for 1 hour.
Stir in 12 curry leaves and simmer uncovered for 10 minutes. Season to taste with salt and freshly ground black pepper.
Garnish this spicy curry with fresh coriander leaves and serve with warm naan bread or roti.
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