We took on the challenge of the famous vindaloo but don't be put off making it if you're not the biggest fan of spice- it doesn't always have to be a searingly painful experience. This recipe is aromatic, rich and fragrant. It's certainly a beef curry that fills a hole!
Combine the coriander, cumin, turmeric, cinnamon, mustard powder and chilli flakes. Heat a dry pan over a medium heat and add the spice mix. Dry fry, tossing every so often, until you can really smell the toasting spices. Dice the beef into large pieces and tip half of the spice mix over it. Pour over the 1 tbsp of vegetable oil and coat the beef completely. Marinate for a few hours, or overnight.
Peel and dice the onions. Peel and mince the garlic and ginger. Dice the fresh chillies.
Heat a large saucepan over the highest heat possible until it begins to smoke slightly. Add another 1 tbsp of vegetable oil, then place the beef into the pan with a little space between each piece (do this in batches if necessary, it’s worth the time!) Leave the beef alone until it’s really caramelised, then turn and leave it again. Repeat until well browned all over, then remove from the pan.
Add the onion, garlic, ginger and chillies to the pan with another 1 tbsp of oil. Fry for 10 minutes over a medium - low heat, until they are beginning to caramelise, then tip in the remaining spice mix and cook out for a few minutes, stirring and adding a splash of water if they begin to catch.
Tip the beef and all the juices back into the pan with the cloves, vinegar and brown sugar. Peel and quarter the potatoes (depending on size), then add them to the pan. Pour in the beef stock and bring it to a simmer. Continue to simmer over a very low heat, with a lid on the pan, for 1 1/2 hours, then remove the lid and simmer for another 1 1/2 hours.
Give everything a good stir and serve with rice. Serves 6