BEEF VINDALOO
1kg (2 lbs) stew beef 1 teaspoon each: peppercorns, cardamom seeds and cloves 4 dried chillies 1 cinnamon stick 1 teaspoon cumin seeds 1/2 teaspoon ground turmeric 1/2 teaspoon coriander seeds 1/4 teaspoon fenugreek seeds 5 tablespoons Apple cider vinegar 4 tablespoons coconut oil 2 finely chopped brown onions 10 finely sliced garlic cloves 5 cm (2 inch) piece of ginger, cut into small matchsticks 3 tomatoes, chopped 4 green chopped chillies 1 cup stock (chicken, beef or vegetable)
Grind spices, then mix with vinegar and beef in a large bowl. Place in fridge, covered, for at least 3 hours.
Remove beef from fridge and let come to room temp.
Heat oil in a casserole dish. Add onion and salute until brown, then add garlic, tomatoes, ginger and chillies. Mix well, then add beef and cook on med-high until browned. Add stock and marinating liquid, bring to a boil. Reduce to simmer, cover and cook for 1 1/2 hours stirring occasionally. Taste for seasoning, add salt if necessary.
Serve with cauliflower rice or steamed veggies, with yogurt on top (if desired).
This recipe is low carbohydrate, high in protein, B vitamins and iron and has some good fats (as long as you use good quality beef). Best of all it has so much flavour! If it seems a bit spicy just leave out a chili or two.
Enjoy -N x