Serves 6.

Ingredients

• 1kg beef blade steak
• 1 tablespoon each minced ginger, minced garlic
• 1 teaspoon ground tumeric
• 2 cups beef stock

Vindaloo Paste

• 2 teaspoons each cumin and black mustard seeds
• 2 dried large red chillies
• 1 teaspoon each black peppercorns, cardamom and fenugreek seeds
• 1 cinnamon stick
• ¼ cup wine vinegar
• ½ teaspoon brown sugar
• 2 onions, peeled and sliced
• oil

Method

Prepare the paste. Grind the spices in a coffee of food mill until fine and then mix with the vinegar, salt and sugar. Alternatively, crust the spices in a mortar and pestle.

Heat about 2 tablespoons of oil in a large frying pan and pan-fry the onions, stirring regularly until well browned and crisp. Puree in a food processor or blender with 2-3 tablespoons of water and ground spices.

Cut the blade steak into large 4cm cubes. Add 2-3 tablespoons of extra oil to the frying pan and brown the meat evenly. This will need to be done in 2-3 batches, lest the beef stew. Set aside.

Gently pan-fry the ginger and garlic in the residue oil with turmeric for about 1 minute. Stir in the vindaloo paste with the beef stock and bring to the boil

Add the meat, lower the heat, cover and simmer very gently for 1 ½ - 2 hours. Alternatively, cook in a 160°C oven for 1 ½ - 2 hours or until the beef is tender.

Serve with Minted Melon Sambal and rice or naan bread and yoghurt.

Minted Melon Sambal

Remove the melon seeds and skin from ½ honeydew or rock melon and finely dice the flesh. Combine with 3 tablespoons freshly chopped mint, 1 teaspoon caster sugar and 1 tablespoon fresh lime or lemon juice.