Serves: 4

  • 4 tablespoons white vinegar
  • 2 tablespoons plain yogurt
  • One pot of Spice Lounge Vindaloo Blend
  • 900g diced beef
  • 4 tablespoons vegetable oil
  • 2 onions, chopped
  • 4 ripe tomatoes, chopped
  • 250ml water
  • Salt & pepper to taste
  • 2 tablespoons freshly chopped coriander (optional)

Prep: 20min  ›  Cook: 1hr 10min  ›  Extra time: 8hr marinating  ›  Ready in: 9hr 30min

  1. Whisk the vinegar, , yogurt and the Spice Lounge Vindaloo blend together in a mixing bowl.
  2. Mix in the beef cubes until evenly coated.
  3. Cover the bowl with cling film; marinate in the fridge overnight (or at least 30 minutes).
  4. Heat the vegetable oil or Low fat spray in a large pot over medium heat.
  5. Cook and stir the onions in the hot oil until they soften, and begin turning golden brown, about 10 minutes.
  6. Add the diced beef; cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more.
  7. Stir in the tomatoes and cook for 5 minutes.
  8. 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.
  9. And finally sprinkle with fresh coriander to serve, Simply amazing !


The key to enhancing the flavour is marinating overnight, if possible, and allowing the curry to rest after it’s cooked, before being served.