BEEF VINDALOO

 

BEEF VINDALOO

Serves 6

3.5 Syns per serving, if using oil. 1.5 Syns per serving, if using Frylight.

2 tbsp. sunflower oil - 12 Syns (I only use oil in this because divided between 6, it's not too high in Syns)
2 onions, thinly sliced
4 cloves of garlic, finely chopped or crushed
2 inch piece of fresh root ginger, peeled and finely chopped
2 red chillies, deseeded and finely chopped
900g stewing steak, all visible fat removed, cut into 1 inch chunks
4 tbsp. Patak's Vindaloo paste - 8 Syns
400g can chopped tomatoes
4 tbsp. red wine vinegar
1 tsp granulated sweetener

Heat the oil, if using, in a large pan and add the onions, garlic, ginger and chilli.
Cook for 8-10 minutes until softened and beginning to turn golden.
Add the meat and Vindaloo paste. Stir well until everything is evenly coated.
Add 200ml of water, along with the tomatoes, vinegar and sweetener.
Bring to the boil, stirring until well combined.
Reduce the heat, cover with a lid and simmer for about one and a half to two hours, until the beef is meltingly tender but still holding its shape. Stir occasionally.