Ingredients
Beef Vindaloo (Mild)
DRY SPICE MIX
- 4 teaspoons coriander seeds
- 10 pods Cardamon seeds, (bruised)
- 12 whole cloves
- 1 teaspoon black peppercorns
- 2 teaspoons cinnamon powder, (or 4 cinnamon sticks)
- 2 teaspoons fenugreek
- 3 teaspoons cumin seeds
- 1/2 teaspoon Chilli seeds, (optional recommend up to 2 tsps)
VINEGAR SPICE MIX
- 1/2 teaspoon Garlic powder, (or 2 fresh cloves)
- 1/2 teaspoon ginger powder
- 2 teaspoons black mustard seeds
- 2 teaspoons turmeric powder
- 250 g rice wine vinegar (or less if you prefer)
REMAINING INGREDIENTS
- 370 grams brown onion, (peeled and halved)
- 10 grams garlic cloves, (peeled)
- 150 grams Ghee
- 800 grams Skirt steak cubed 1" pieces, (any lean beef)
- 300 grams water
- 60 grams chicken stock paste, (can substitute with veg. or beef)
- 4 teaspoons garam masala
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Add all of the ingredients listed in the dry spice mix, to the bowl.
2. Heat 20 min / temp 90 / speed 1 - no MC
3. Mill 1 minute / speed 10 - with MC
4. In a medium bowl, add all ingredients for the vinegar spice mix.
5. Add milled dry spice mix to bowl of vinegar spice mix and set aside.
6. Place onion and garlic cloves into the bowl.
7. Chop 3 secs / speed 6 - with MC
8. Add ghee to the bowl.
9. Saute 7 mins / temp 75 / speed 1 - no MC
10. Place butterfly in bowl
11. Add cubed steak to bowl, placed evenly either side of butterfly.
12. Cook 5 min / temp 100 / REVERSE / speed 1 - no MC
13. Add water to the bowl.
14. Add stock to the bowl.
15. Add reserved combined spice mixes to the bowl.
16. Cook 30 minutes / Varoma temp / REVERSE / spoon speed - with MC
17. Cook 50 minutes / temp 80 / REVERSE / spoon speed - with MC
18. Add Garam masala 5 minutes before end of cooking time.
Serve with steamed basmati rice or indian flat bread of your choice.
If not using Thermomix stock paste, you may require salt to be added.
My very fussy daughter who only eats mild curries, enjoyed this having just the slightest 'zing'.
My husband added the jalapeno chillis before I had taken the photo!
Its a delicious tangy curry, made with a cheap cut of beef and it has a rich gravy.
If using a better cut of beef, I'm sure you would reduce the cooking time.
Dry Spice Mix
Tip
(Step 4) Vinegar spice mix can be prepared in a medium bowl, whilst (Step 2) dry spice mix is heating.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Made it last night , as a non cook and now Thermomix cook of 2 months (at 64) it was easy to follow - thought there was too much vinegar but will certainly make it again. maybe add real ginger and more chili for more kick!
Absolutely delicious! Reduced vinegar, added chilli to make it spicier and reduced cooking time to 35 mins in the last stage as I used rump steak.
Made this tonight as hubby requested it. He likes extremely hot curry so I added 2 teaspoons of chilli flakes/seeds plus 3/4 teaspoon of chilli powder. Still wasn't hot enough :/ Haha.
I feel there was a bit too much vinegar but hubby thought it was fine. Next time I think I'll do 200g instead of 250 and see how that goes.
I also used chuck steak because I couldn't get skirt. The meat was beautifully tender but next time I'll cut it into bigger chunks; 1 inch pieces was a bit small.
Overall a very nice curry that we'll definitely had have again. I served it with rice, home made naan and papadums.
Will also do some riata to go with it next time.
Thermotess:
Thanks for taking the time to write a review Tess. Glad you enjoyed it 😊
We made this yesterday at our Branch Meeting and it was absolutely SENSATIONAL. Easy to make, but had a real edge to it with all of that vinegar. Will definately make this again. Thanks for sharing crazy donkey lady
Happy Thermomixing!
Thermotess