BEEF VINDALOO RICK STEIN RECIPES

Steps:

• Make the curry first. Pour the oil into a large pan and as soon as the oil is hot, add the cashews and gently brown. Add the fennel, cinnamon, bay leaves, cardamom and chillies and warm through to release the flavours.

  Add the onion and cook till very golden brown and dark. As soon as it is, add the garlic, ginger and salt and cook through. Add the tomatoes and cook till soft.

  Now add the turmeric, chilli powder, cumin and curry powder and mix, cooking them till the oil rises to the surface. This indicates the spices have cooked through.

  Add the beef, stir and cover with 500ml hot water. Leave to very gently simmer for 3 hours.

  To make the rice, wash the rice till the water runs clear. Put in a large pan with 800ml cold water, the salt and cardamom pods. Stir, making sure the rice does not stick on the base. As soon as it comes to the boil, keep mixing till the water has really reduced. Lower the heat, cover and leave to steam with the lid on for 7 minutes.

  Make the cashew cream by putting the cashews in a blender with the salt and just enough hot water to cover the cashews, then blend to a cream.

  Once everything is ready, serve the rice with the vindaloo and a drizzle of cashew cream. Chop the chillies, coriander and spring onions and sprinkle on top.

Steps:

• Melt the butter in a large, sturdy pan over a medium heat. Add the steak, in batches, and fry for a few minutes until browned and then remove to a plate. Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown.
• Add the garlic and fry for one minute, then return the meat to the pan, along with any juices on the plate. Stir in the chilli powder, turmeric, one tablespoon of the garam masala, and the salt, and cook for one minute.
• Add the stock, followed by the coconut and sultanas. Bring to a simmer, cover and cook over a low heat for 45 minutes to an hour or until the beef is tender. Stir in the remaining garam masala and serve.