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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Enjoy Ingredients:
1 kg chuck steaks or 1 kg blade steak |
1 teaspoon black mustard seeds |
1 teaspoon cumin seed |
1 teaspoon ground coriander |
2 teaspoons curry powder |
1 teaspoon grated fresh ginger |
2 cloves garlic, crushed |
3 teaspoons vindaloo curry paste |
1 1/2 tablespoons apple cider vinegar |
1 tablespoon oil |
1 tablespoon oil, extra |
300 g onions, sliced (2 medium) |
410 g canned tomatoes |
425 g canned tomato puree |
Directions:
1. Cut steak into 3cm cubes.
2. Heat both seeds in dry pan, stirring until they pop, taking care not to burn; cool.
3. Combine seeds, steak, coriander, curry powder, ginger, garlic, paste, vinegar and oil in bowl, mix well; cover, refrigerate overnight.
4. Heat extra oil in pan, add onions, cook, stirring, until soft.
5. Add steak mixture, cook stirring, about 10 minutes.
6. Stir in undrained crushed tomatoes and puree, simmer, covered, about 50 minutes or until steak is tender.
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