Beef and potato vindaloo

Serves 4. ready in 2 hours 15 mins, plus marinating

Ingredients

700g lean stewing beef, cut into large chunks

100ml red wine vinegar

Low-cal cooking spray

4 onions

8 garlic cloves, peeled

3 red chillies

3cm piece root ginger, peeled and grated

1tbsp mustard powder

1tbsp ground cumin

1tbsp ground coriander

1tbsp paprika

2tsp turmeric

2tsp cayenne pepper

1tsp ground cinnamon

2 bay leaves

600g potatoes, peeled and cut into chunks

Chopped coriander

Boiled dried rice

STEP 1 Place the beef in a bowl, add the vinegar and season. Chill for 2 hours.

STEP 2 Preheat the oven to 180°C/fan 160°C/gas 4. Spritz a large casserole pan with low-cal cooking spray and place over a mediumlow heat. Finely chop 3 onions and cook for 15 mins, stirring occasionally.

STEP 3 Meanwhile, roughly chop the remaining onion and put it in a food processor with the garlic, chillies, ginger and all the spices and blend to a purée. Stir the purée into the fried onions, add 2 tbsp water and cook for 5 mins.

STEP 4 Drain the beef in a colander, reserving the marinade. Spritz a frying pan with low-cal cooking spray and place over a medium heat. Add the beef and stirfry in batches until browned.

STEP 5 Add the beef to the onions in the casserole pan. Pour in the marinade and 500ml water, add the bay leaves and stir well.

STEP 6 Bring to a simmer, then put a piece of greaseproof paper on top of the curry and cover with a lid. Transfer to the oven and cook for 45 mins.

STEP 7 Stir in the potatoes, cover again, and cook for 1 hour. Scatter over coriander and serve with rice.