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Slow Cooker Beef Vindaloo

Slow Cooker Beef Vindaloo

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Prep Time 30 minutes
Cook Time 4 hours
Cuisine Indian

Ingredients
  

  • 1 tsp whole black peppercorns
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 2 dried red chillies omit if prefer milder curry
  • 1 tsp cinnamon
  • 1 tbsp apple cider vinegar
  • 6 garlic cloves
  • 5 cm piece of ginger finely chopped
  • 3 cm piece of turmeric finely chopped
  • 3 tbsp olive oil
  • 1 kg diced blade
  • 1 onion finely chopped
  • 2 fresh red chillies stemmed, seeded (or keep the seeds if you like it spicy!), and finely chopped
  • 400 grams tinned tomatoes

Instructions
 

  • Heat a large frying pan on a medium heat and add peppercorns, cumin seeds, coriander seeds and roughly chopped dried chillies Toast them for a minute or two or until you have a fragrant smell of spices.
  • Add the toasted spices to a coffee grinder and grind until they are like a fine powder. Transfer to a mortar and pestle, add crushed garlic cloves, ginger, turmeric and use the pestle to combine.
  • Next add 1 tbsp olive oil, apple cider vinegar, cinnamon to the mortar and use the pestle again until you have combined ingredients to make a paste.
  • Add 2 tbsp oil to the frying and heat on a medium high. Add in the onion, fry for a couple of minutes, then add in the chilli and fry for another minute. Add in the beef and brown the meat. Once browned add in the paste and cook for a couple of minutes, then transfer to the slow cooker.
  • Add in the tinned tomatoes and cook on high for 3- 4 hours or 6-8 hours on low.