A traditional beef vindaloo curry
By Amanda Scali

Something delicious to warm you up on these cold days.
 
This traditional beef vindaloo curry has all the flavour and a little bit of heat to keep you feeling satisfied.
 
Vindaloo is one of the most popular Indian dishes that originated in the Goa region of India. It's a heavily spiced dish that tends to be fiery hot and spicy due to the chillies!
 
Serve with fresh rice and naan bread.
 
 
What you’ll need:
 
1kg of beef, trimmed, cut into 4cm pieces
2 tablespoons lemon juice
2cm piece fresh ginger, finely grated
1 tablespoon vegetable oil
1 brown onion, chopped
2 garlic cloves, thinly sliced
2 tomatoes, finely chopped
2 long green chillies, halved lengthways
1/3 cup cider vinegar
 
SPICE MIX
1 teaspoon hot chilli powder
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
 
 
Method:
 
Make the spice mix: Combine all ingredients in a small bowl.
 
Place beef in a glass or ceramic bowl. Add spice mix, lemon juice and ginger. Mix well. Cover. Refrigerate for 1 hour or overnight, if time permits.
 
Heat oil in a large, heavy-based flameproof casserole dish over medium heat. Add onion. Cook, stirring, for 8 minutes or until softened. Add garlic.
 
Cook, stirring, for 1 minute or until fragrant. Add beef to the dish. Cook, stirring, for 8 to 10 minutes or until beef starts to change colour.
 
Add tomato, chilli, vinegar and 1 cup cold water. Increase heat to high. Bring to the boil. Cover dish. Reduce heat to low. Simmer for 1 hour 30 minutes, stirring occasionally.
 
Remove the lid from the dish. Simmer for 1 hour 30 minutes, stirring occasionally, or until sauce thickens and coats the beef. Season with salt. Serve with a tomato sambal.