Beef Vindaloo - cooking recipe

Ingredients

1 tbsp light olive oil
2 lbs stewing meat, fat trimmed, cut into 2 inch pieces
3 None medium onions, peeled and coarsely chopped
3 cloves garlic, peeled and finely chopped
1 tbsp finely chopped fresh ginger
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp ground turmeric
2 None fresh green chilies, cut into 1/2 inch pieces
1/2 cup white vinegar
1 tsp sugar
2 tbsp chopped cilantro
3 cups baby spinach leaves
None None cooked rice, to serve
None None lime wedges, to serve

Preparation

Heat the oil in a large heavy-based saucepan over a moderate heat. Cook the beef, in batches, for 3-4 mins or until seared. Transfer to a heatproof plate.
Add the onion and a pinch of salt to the pan and cook, stirring, for 15-20 mins or until the onion is golden brown. Return the beef to the pan. Add the garlic and ginger and stir for 30 seconds or until fragrant. Stir in the spices and cook for 30 seconds more or until fragrant.
Pour in 3 cups of water and the green chilies. Stir and bring to a boil. Reduce the heat and simmer, partially covered, for 1 hour. Add the vinegar and sugar and simmer, uncovered, for a further 30 mins or until the beef is very tender and the sauce has thickened. Stir in the cilantro and remove from the heat.
Serve the vindaloo with spinach, rice and lime wedges.