Beef Vindaloo

Adapted from here.

☑ TESTED

Ingredients

• 4 tbsp oil
• 100g cashews
• 1 tsp fennel seeds
• 1 cinnamon stick, gently crushed
• 3 bay leaves
• 5 cardamom pods, gently crushed
• 6 whole dried chillies
• 4 onions, diced
• 4 tbsp minced garlic
• 4 tbsp minced ginger
• 1 tbsp salt
• 6 tomatoes, diced
• 1 tsp ground turmeric
• 1 tbsp chilli powder
• 2 tsp ground cumin
• 2 tsp mild curry powder
• 1 kg diced beef
• ~some coriander leaf
• 3 spring onions, finely chopped

Cooking

Heat oil in a big pot, add cashews and gently brown. Medium heat.

Add fennel, cinnamon, bay leaves, cardamom, dried chillies until fragrant.

Add onion, cook on low until soft (~15 minutes)..

Add garlic, ginger, salt. Mix well and cook through.

Add tomatoes, cook till soft.

Add turmeric, chilli powder, cumin and curry powder and mix, cook until the oil rises to the surface.

Add beef, stir and cover with 500ml hot water. Leave to very gently simmer. Covered for 1.5 hours, half-covered for 1 hour, uncovered (and high heat if necessary) for 30 minutes.

Serve sprinkled with spring onion and coriander.