Fiery beef vindaloo

Serves 4


  • 1 tsp salt, plus more to taste
  • 1 tsp black pepper, plus more to taste
  • 1kg beef chuck, cut into bite-sized cubes
  • 4 tbsp coconut oil
  • 2 tsp black mustard seeds
  • 3 onions, chopped
  • 8 garlic cloves, crushed
  • 1 x 4cm piece of fresh ginger, grated
  • ½ tsp cayenne pepper
  • 2 tsp paprika
  • ½ tsp turmeric
  • 2 tsp ground cumin
  • 1½ tsp cinnamon
  • Pinch of ground cloves
  • 1½ tsp garam masala, plus extra if desired
  • 80ml cider vinegar
  • 120ml beef stock
  • 1 tsp brown sugar, optional

To serve:

  • Plain natural yoghurt or raita


  1. Sprinkle one teaspoon each of salt and pepper over the cubes of beef. Massage it into the meat and then set aside to rest for 15 minutes.
  2. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  3. Heat the oil in a large casserole dish over a medium-high heat. Working in batches, brown the beef on all sides for 6-8 minutes. Place the beef in a bowl and set aside.
  4. Add the mustard seeds to the pan and cook until they pop. When the popping has slowed, add the onions with a pinch of salt. Stir together, scraping up any sticky bits from the bottom of the pan with a wooden spoon.
  5. Cook the onions for 15 minutes, adding a splash of water if they start to stick.
  6. Add the garlic and ginger and cook for one minute, stirring.
  7. Add the remaining spices and cook, stirring, for, 1-2 minutes.
  8. Add the vinegar to the pan and scrape up any sticky bits from the bottom, then stir in the stock and bring to the boil. Add the browned beef, then cover the casserole dish and place in the oven to cook for one and a half hours until beef is tender.
  9. Taste and add more salt and pepper if necessary. Stir in the sugar and some extra garam masala, if desired.
  10. Serve with raita or plain natural yoghurt.


Nutritional information:

Per serving: 661kcals, 30.4g fat (17.8g saturated), 15.4g carbs, 4.7g sugars, 78.6g protein, 3.7g fibre, 0.856g sodium