BEEF VINDALOO

INGREDIENTS

1 kg of meat sauce, cut into 4 cm pieces
2 tablespoons lemon juice
2 cm fresh ginger finely grated
1 tablespoon of vegetable oil
1 chopped brown onion
2 cloves minced garlic

2 tomatoes, finely chopped
2 long green peppers, cut in half lengthwise
1/3 cup of cider vinegar

Mix of spices

1 teaspoon of spicy chili powder
1 teaspoon ground cumin
1 teaspoon of Masterfoods Garam Masala
1 teaspoon ground black pepper
1 teaspoon of cinnamon powder
1 teaspoon of ground turmeric
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METHOD

Step 1
Prepare a mixture of spices: mix all ingredients in a small bowl. BEEF VINDALOO , BEEF , VINDALOO , 
2nd step
Place the meat in a glass or ceramic bowl. Add the spice mixture, lemon juice and ginger. Mix well. Refrigerate 1 hour or overnight if weather permits.

Step 3
Heat the oil over medium heat in a large, heavy-bottomed, fire-resistant saucepan (see note). Add the onion. Cook, stirring for 8 minutes or until softened. Add the garlic. Cook, stirring for 1 minute or until perfume is perfumed. Add the meat on the plate. Cook, stirring for 8 to 10 minutes or until meat begins to change color.

Step 4
Add tomato, chili, vinegar and 1 cup cold water. Increase the open fire. Bring to a boil. Cover the plate. Reduce the heat to soft. Simmer for 1 hour 30 minutes, stirring occasionally.
Step 5
Remove the plate cover. Simmer for 1 hour 30 minutes, stirring occasionally or until the sauce thickens and covers the meat. Season with salt. Serve with a tomato sambal.

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