Beef Vindaloo

Serves 2-4
Time 2 hours


Garam Masala Spice Mix
1 tbsp coriander seed, roasted
1 tbsp cumin seeds, roasted
1 tbsp fennel seeds
1 tbsp mustard seeds
3 cardamom seeds
2 star anise
2 cloves
1 tbsp black peppercorns

Beef Vindaloo
500g Beef, diced
2 tbsp olive oil
4 garlic cloves, chopped finely
1 knob ginger, grated
1 onion, chopped finely
1 tbsp curry leaves
1 tbsp turmeric, grated
6 chillies (red and green), chopped
ΒΌ cup vinegar
2 cups stock
1 tbsp plain flour
1 tbsp Parisian Essence (food colouring – black)
salt and pepper


Roast the coriander seeds and the cumin seeds until fragrant. Grind them in a mortar and pestle with the remaining spice mix ingredients.

Brown the beef in a hot pan with oil. Season the beef with a pinch of the spice mix while in the pan. To thicken up the sauce, add some flour to the beef and stir to combine well.

In another pan, sweat the onions in olive oil with the curry leaves and a pinch of the spice mix and stir. Add the chillies, garlic and turmeric. Add the vinegar, stock, Parisian Essence and season with salt and pepper.

Combine the the beef with the sauce and simmer for 1 hour 15 mins until thickened, tender and the sauce has reduced down. Serve with roti and rice.