This recipe calls for Vindaloo Spice Paste
Our authentic blend of aromatic spices including chilli and coriander for a beautifully balanced vindaloo dish.
Beef Vindaloo
A Vindaloo is one of the hottest curries you can get, and is a mainstay of Indian restaurant menus across the UK. A national favourite, it is so beloved that a song named Vindaloo was even the unofficial anthem for the England football team during the 1998 World Cup. Traditionally a very hot curry with tomatoes, onions and of course loads of chillies, this simple recipe uses our Vindaloo Spice Paste - a spice mix blending chillies with cumin, corinader and other authentic spices. This makes it incredibly easy to make a Vindaloo to rival your takeaway, and all you need to do add is meat, tomatoes and an onion. If you like it even hotter then increase the amount of Spice Paste, or even add fresh chillies - but be careful - this is not one for the fainthearted!
Ingredients
Serves 2 people
- 2 tbsp oil
- 1 medium onion
- (approx. 70g) Patak's Vindaloo Spice Paste
- 250g diced beef
- 200g canned chopped tomatoes
- 100ml water
Method
- In a medium saucepan, gently cook onions in oil with lid on for 10 minutes until golden.
- Stir in Spice Paste, fry for 3 minutes.
- Add beef and fry until sealed.
- Add tomatoes cook for 5 minutes to reduce.
- Add water, mix well, cover, simmer gently for 40 minutes, until beef is cooked.
Equally delicious with chicken, lamb, prawns or vegetables.
-
Serves 2 people
- 2 tbsp oil
- 1 medium onion
- (approx. 70g) Patak's Vindaloo Spice Paste
- 250g diced beef
- 200g canned chopped tomatoes
- 100ml water
-
- In a medium saucepan, gently cook onions in oil with lid on for 10 minutes until golden.
- Stir in Spice Paste, fry for 3 minutes.
- Add beef and fry until sealed.
- Add tomatoes cook for 5 minutes to reduce.
- Add water, mix well, cover, simmer gently for 40 minutes, until beef is cooked.
Equally delicious with chicken, lamb, prawns or vegetables.
