Very HOT 10/10
Chilli powder, spices and dehydrated vegetables rice flour, salt, sugar, capsicum oleoresin, canola oil, habanero oleoresin.
1 kg beef chuck steak cut into small pieces
1 onion finely chopped
30 gr Vindaloo curry spice mix
250 mL chicken stock
Pappadums to serve
1) Melt the butter in a large saucepan over high heat, add the steak and cook. Turning occasionally for 2 – 3 minutes or until golden brown.
2) Add onion and cook for 2 minutes until soften. Add spice it up! Vindaloo curry spice mix and stir through for one minute until aromatic.
3) Add chicken stock and bring to boil, reduce heat and simmer for 1.5 hour or until tender
Serve with rice and pappadums