WHAT IS BEEF VINDALOO 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:

• 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 until soft.
• Now add the turmeric, chilli, 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 the water. Leave to very gently simmer for 3 hours.
• To make the rice, wash the rice until the water runs clear. Put in a large pan with 800ml/1⅓ pint cold water, 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 until the water has really reduced. Lower the heat, cover and leave to steam with the lid on for 7 minutes.
• For the parathas, take the block out of the packet and cut into 9 equal squares. Roll into balls, then roll out on a floured surface to about 15cm/6in diameter. In a dry non-stick frying pan, fry each paratha on both sides until golden brown.
• Make the cashew cream by putting the cashews in a blender with a little hot water and salt and blending to a cream.
• Once everything is ready, serve the rice and parathas with the vindaloo and drizzle of cashew cream. Chop the chillies, coriander and spring onions and sprinkle on top.