Beef Vindaloo

800g beef chuck roll

1 1/2 tsp salt

Curry paste:

6 tbsp chilli powder

2 tsp coriander seeds

3 tsp cumin seeds

1 tsp cardamon

2 tsp cinnamon powder

1/2 tsp black peppercorns

2 tbsp fresh ginger

10 garlic cloves

1 tsp brown sugar

1 tsp fenugreek seeds

1/4 tsp turmeric powder

7 tbsp white vinegar

2 cups water

Curry sauce:

50g olive oil

1 onion ,

1 tsp ginger powder

1 1/2 tsp black mustard seeds

2 tbsp tomato paste

2 tbsp curry powder

1 cup beef stock

Method:

• Make curry paste: Blend all curry paste ingredients with 1 cup water until smooth. Pour over beef.

• Marinate: Mix well, cover, and marinate for 2 hours.

• Cook the curry sauce: Heat the olive oil over medium-high heat. Sauté onion, ginger, and garlic until soft (about 3 minutes). Add mustard seeds and curry powder cook until onion is lightly golden. Stir in tomato paste and cook 1 minute. Add beef stock, stir, then blend until smooth.

• Add all the ingredients: Add the marinated beef and the curry mix and slow cook for 4 hour on high in a slow cooker or until the beef is very tender and the sauce is thick and dark.