Angus Beef Goulash Vindaloo Curry

This Beef vindaloo is hot with chilli and sour with tamarind, vinegar and lemon juice, heavily spiced this Indian-inspired dish really is a wonderful curry!



400g Angus Goulash
100g Onion
2 Green Chilli Peppers
2 Medium Tomatoes
125ml Water
2 Tbsp Ghee

For the Marinade:
50g Tamarind
½ Tsp Ground Cinnamon
¼ Tsp Ground Cloves
1 Tsp Amchoor
1 Tsp Ground Turmeric
½ Tsp Ground Cumin
2 Tbsp Kashmiri Chili Powder
½ Tsp Ground Black Pepper
50g Onion
8 Cloves Garlic
1 Tbsp Minced Ginger
1 Tbsp Lemon Juice
1 Tsp Coarse Sea Salt
1 Tsp L.A. FARMS Honey
3 Tbsp White Vinegar
12 Cardamom Pods

Cut the beef into 3cm cubes.
Add three tablespoons of boiling water to the tamarind and allow it to soak for 10 minutes, then pass it through a fine mesh sieve.
Roughly chop the onion for the marinade.
Add all of the ingredients for the marinade with the exception of the cardamom pods to a blender and blitz to form a paste.
Add this paste with the cardamom pods to the cubed beef and allow it to marinade for at least 8 hours although it is better to do it for 24.
Cut the onion for the curry into 8 wedges.
Thinly slice the chilli pepper.
Dice the tomatoes.

Instant Pot Instructions:
Place the Instant Pot in saute mode and when it is hot add the ghee followed by the onions and cook until they begin to colour.
Add the beef with the marinade and stir to combine with the onions.
Throw in the tomatoes, green chilli pepper, and water.
Seal the lid and cook for 35 minutes on high pressure, then allow the pressure to release for 10 minutes before opening the valve.
Remove the meat with a slotted spoon, set the Instant Pot to saute mode and reduce the sauce by 2/3rds
Return the beef, stir and serve.

Stovetop Instructions:
Heat a medium (24cm or 10") heavy-based saucepan over a medium-high heat.
Add the ghee followed by the onion and cook until it starts to colour.
Add the beef and stir to combine with the onions.
Throw in the tomatoes, green chilli pepper, and water.
Stir to combine and bring to a boil then reduce the heat and add a lid and cook gently for 90 minutes.
Remove the lid and cook for a final 30 minutes on a gentle simmer.

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