Beef Vindaloo
- Time:40 mins show details
Ingredients
- 2 tablespoonscanola oil
- 450 gramsbeef shoulder
- 1 tablespoongarlic, crushed and chopped
- 2onion, finely chopped
- ¼ cupbeef broth
- ½ cupheavy cream
- 3 cupscrushed tomatoes
- 4 tablespoonsvindaloo paste
- ½ teaspoonsalt
- 1 tablespoonginger, grated
- 4 tablespoonsbrown sugar
- 2 teaspoonsvinegar
- 1 tablespooncornstarch
- 1 tablespoonwater
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Preparation
Heat the cooking oil in the cooking pot or pressure cooker.
- 5 mins
Add the beef. Cook for 5 minutes or until the color turns light brown.
Sauté the onion until softened.
Add garlic, saute for about a minute.
Blitz onion and garlic with immersion blender.
Add beef broth to deglaze the pan. Add back browned beef and juices.
Add vindaloo paste. Continue to saute for one minute.
Next add brown sugar, vinegar, canned tomatoes, salt, ginger. Stir.
- 30 mins
Pressure cook for 30 mins on high.
Add heavy cream.
- 5 mins
Simmer to thicken.
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