Recipe: Beef Vindaloo


– 500g diced chuck steak

– 2 onions

– 1 tsp molasses

– 3 tbs oil

– 2 bay leaves

– Cinnamon stick

For marinade:

– Fresh ginger (2 inches)

– 4 fresh chillies

– 1 tsp hot madras curry powder

– 1 tsp dried chilli flakes

– ¼ of a star anise

– 1tsp cayenne pepper

– 6 cloves of garlic

– I tbs of tamarind (or pomegranate molasses)

– 1 tsp cumin

– 10 black peppercorns

– 1 tsp poppy seeds

– 4 tsp of cider vinegar


  1. Grind all the spices, ginger, chillis, garlic and tamarind with the vinegar to make a smooth paste. Rub the mixture into the lamb and leave to marinate for an hour. For best results marinate overnight.
  2. Finely chop the onions and add to a pan with the cinnamon stick, and oil. Fry over a low heat until the onion is soft. 
  3. Add the marinated beef and fry for another 5 minutes while stirring continuously. Add 2 tbs of water if needed. 
  4. Add 500ml of water, salt to taste and the tsp of molasses. 
  5. Cook over a low heat until tender.