350g – Serves 1
Serving suggestion: rice, roti, naan or mash. Serve with a tomato and onion sambal or grated carrot pickled lightly in sweet vinegar (heat 1T sugar, 2T vinegar and 1t salt. Pour over 2-3 grated carrots).
Cooking method: Defrost first, then in a pot, heat over low on a stovetop with the lid on until completely defrosted, stirring occasionally. Raise the heat, lift the lid and stir until the dish comes to a boil.
14 in stock (can be backordered)
Our vindaloo curry is prepared in two stages; the beef cubes are first marinated in a strongly acid-based liquid with spices, tenderising it, then slowly simmered with additional seasonings (our secret mix including ginger and garlic) until completely tender.
Very enjoyable, hot but at a comfortable level for eating. The meat was tender and tasty.