Kangaroo Vindaloo Vindaroo Recipes

Steps:

• Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
• Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
• Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.

Steps:

• Prepare all ingredients before starting the cooking process so they're ready to use. Using a large frypan, fry the meat in half the oil over a medium-high heat, turning until sealed on all sides. Do this in batches. Don't crowd the pan, it should fry not stew. Drain the meat on kitchen paper. Don't clean the pan at this point. In another large frypan or a 30 cm pot, heat the remaining oil over a high heat until just smoking. Add the whole spices and bay leaves. Cover and wait for the seeds to stop spitting. About 20 - 30 seconds. Reduce heat to medium-high and add the chopped chillies, onions, garlic, capsicum, ginger and onions. Cook, stirring until soft and well coloured. Add the meat and stir well. Cook for about 5 minutes. Pour the vinegar to the pan used to fry the meat. It should lift the burnt bits. Pour into the main pan, scraping to get all the good bits. Add the remaining ingredients except the water. Cook for a few minutes, and then reduce heat to medium. Add 1 cup of water and bring to the boil. Reduce to a low simmer and cook for 45 minutes to an hour adding the remaining water as required. The sauce should be moist but not watery.

Steps:

• Cut steak into 3cm cubes.
• Heat both seeds in dry pan, stirring until they pop, taking care not to burn; cool.
• Combine seeds, steak, coriander, curry powder, ginger, garlic, paste, vinegar and oil in bowl, mix well; cover, refrigerate overnight.
• Heat extra oil in pan, add onions, cook, stirring, until soft.
• Add steak mixture, cook stirring, about 10 minutes.
• Stir in undrained crushed tomatoes and puree, simmer, covered, about 50 minutes or until steak is tender.