Beef Vindaloo - cooking recipe

Ingredients

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

Preparation

Combine meat and vindaloo paste in a large bowl. Cover and refrigerate for 2-3 hours.
Heat half the oil in a large skillet on high heat. Brown meat, in batches, for 2-3 mins. Transfer to a plate.
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.
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.
Just before serving, stir in chopped cilantro. Garnish with cilantro leaves. Serve with rice and pappadums.