Instructions: Mix the vindaloo paste and beef together.

Finely chop the onion and cook in the ghee until quite dark in colour.

Add the beef and cook until brown.

Add water to cover partially cover the pan and cook for 40 minutes then uncover and cook until the meat is tender and th sauce well reduced. (Cooking time approx 1 1/4 hours).

Sultanas and whole blanched almonds can be cooked with the meat for a milder dish. When serving indian dishes garnish is minimal. A few toasted nuts chopped chilli or a sprig of fresh coriander or slices of hard boiled egg are all traditional. Dishes particularly pulse dishes are garnished with fried onions and spiced perfumed butter.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.