Low-Carb Beef Vindaloo

by KetoDietApp.com

Step 1Start by toasting the spices. Place 3 tsp coriander seeds, 2 tsp cumin seeds, 1/2 tsp peppercorns, 4 cloves, 2 cardamom pods and 1/2 tsp mustard seeds in a hot dry pan and toast on medium for 1 to 2 minutes, or until fragrant.

Step 2Make the curry paste, use a blender or food processor. Add the toasted seeds, peeled and roughly chopped garlic cloves and ginger, chillies, vinegar and olive oil. Optionally, you can add a teaspoon of granulated low-carb sweetener. Process until smooth.
Note: You can use 1-2 fresh chillies with seeds removed, or use 2 to 3 teaspoons of kashmiri chili powder.

Step 3Cut the beef into large chunks and place in a bowl. Pour over the curry paste.

Step 4Stir to coat from all sides, cover with a cling film and place in the fridge to marinate for at least one hour, or overnight.

Step 5When ready to make the stew, preheat the oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Chop the onion (plus fresh tomatoes if using instead of canned tomatoes).

Step 6Grease a large oven-friendly pot with avocado oil (or ghee). Add the chopped onion and cook on medium-high until fragrant and lightly browned, for 3 to 5 minutes.

Step 7Add the chopped tomatoes, tomato paste and beef stock (or water). Bring to a boil and then take off the heat.

Step 8Add the marinated beef and stir to combine. Cover with a lid, place in the oven and bake for 1.5 to 2 hours.

Step 9When done, the meat will be fall-apart tender. Eat warm or let it cool down and store in the fridge for up to 4 days. For longer storage, freeze for up to 3 months.

Step 10To serve, you can add cilantro (or parsley) and eat with palmini rice, cauliflower rice or shirataki rice. You can also serve it with our Keto Naan Bread.