Monday, August 25, 2014,2:15 PM by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • Combine the beef and vindaloo paste in a large frying pan over medium-high heat. Cook until aromatic, about 1 minute.
  • Add stock to deglaze the pan and transfer the beef to a medium saucepan.
  • Add the onions and remaining stock to the pan with the beef. Bring to a boil.
  • Cover and simmer over low heat for 1 hour, stirring often. Uncover and simmer until the beef is very tender, about 30 more minutes.
  • Bring a large saucepan of salted water to a boil. Add the rice and cook over medium heat until tender, 15 minutes. Drain well. Serve hot with the beef vindaloo.


  • 1 kg beef chuck, cut into cubes
  • 4 tablespoons vindaloo paste
  • 300 ml beef stock
  • 4 onions, thinly sliced
  • 500 grams basmati rice

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