Beef Vindaloo

• 2 1/4 lbs chuck steak, trimmed and cubed
• 1/2 cup vindaloo curry paste
• 2 tbsp oil
• 2 None onions, thinly sliced
• 3 cloves garlic, finely chopped
• 2 tsp finely chopped ginger
• 1 None long red chili pepper, chopped
• 2 cups beef stock
• 1 tbsp tomato paste
• 2 tbsp chopped fresh cilantro, plus additional leaves, to garnish
• None None Rice and pappadums, to serve

1. Combine meat and vindaloo paste in a large bowl. Cover and refrigerate for 2-3 hours.
2. Heat half the oil in a large skillet on high heat. Brown meat, in batches, for 2-3 mins. Transfer to a plate.
3. Heat remaining oil in same pan on high heat. Saute onion for 2-3 mins until onions are tender. Add garlic, ginger and chili pepper. Cook, stirring, for 1 min.
4. Return meat to pan; add stock and tomato paste. Bring to a boil. Reduce heat to low; simmer, covered, for 1 1/2 hours, until meat is tender and sauce thickens.
5. Just before serving, stir in chopped cilantro. Garnish with cilantro leaves. Serve with rice and pappadums.

chuck steak, vindaloo curry, oil, onions, garlic, ginger, long red chili pepper, beef stock, tomato, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/36137 (may not work)