Beef Vindaloo

Instructions

• 1

  Combine all the spice mix ingredients in a large bowl. Add the beef and toss to coat. Cover with plastic wrap and refrigerate overnight.

• 2

  Insert the wire rack into position 8. Place the roasting pan on the rack to catch any drips during cooking. Set the oven to Air Fry, Super Convection, 480°F, for 10 minutes and press Start to preheat.

• 3

  Toss the beef in the oil and place in a single layer in the air fry basket. Once preheated, place the basket in position 3 and air fry for 10 minutes.

• 4

  The beef should be browned. If not, air fry it a little longer.

• 5

  Adjust the oven to Bake, Convection, 325°F, for 1 hour 30 minutes and press Start. Meanwhile, place a 7-quart Dutch oven over medium heat and melt the ghee. Add the mustard seeds and cook, stirring for 3 minutes, or until they begin to pop. Add the onions and cook, stirring occasionally for 10 minutes, or until caramelized. Add the ginger and garlic and cook for 3 minutes, or until fragrant. Stir in the tomato paste, brown sugar and turmeric then add the beef and salt and stir to coat. Gradually add the stock, in 3 batches. Bring to a boil.

• 6

  Place the pot in the oven and cook for 1 hour 30 minutes. When there is 1 hour remaining on the timer, stir the vindaloo and continue cooking. When there is 30 minutes remaining on the timer stir the vindaloo again.

• 7

  The beef should be tender. If not, cook it a little longer.

• 8

  Add the vinegar and curry leaves to the curry and stir to combine.

  Tip: Taste and adjust the seasoning, if necessary.
• 9

  Spoon the rich vindaloo over fluffy steamed basmati rice and finish with a cooling dollop of raita for the perfect contrast.