Cut beef into 1-2 cm
cubes or bite sizes, depending upon your own preference. Season beef
pieces with salt and pepper to taste. Mix well. Put aside for 15
minutes.
Finely chop the
onions. Finely grind the coriander seeds in a coffee grinder.
Alternatively, you may use ground coriander seeds. Finely blend the
crushed tomatoes into a uniform puree.
Over medium-high heat,
put 4 tablespoons of vegetable oil in a deep thick bottom saucepan,
large enough to contain all the beef cubes and the ingredients. Fry
the beef cubes in batches until the beef is fried to a light golden
colour. Stir at intervals to prevent the beef from sticking to the
pan and burn. Remove the fried beef cubes from saucepan and put
aside. If the beef cubes have released liquid, drain the liquid from
the saucepan.
Put the remaining vegetable oil in the saucepan, over
medium-high heat. Stir fry the
finely chopped onions until it becomes transparent. Add the garlic,
finely chopped chillies and all the spices. Stir cook the mixture
for 2 minutes or until the combined paste lifts from the pan and get
a good roasting but do not allow the paste to burn. Stir in the
tomato paste and stir fry for 1 minute.
Put the fried beef cubes to the spice and finely
crushed onions paste. Mix well together until the beef cubes are
thoroughly coated with the mixture. Add the finely crushed tomatoes
and vinegar. Stir mix well together, cover and allow to simmer until
the beef cubes are thoroughly cooked to your preference. Check and
stir at intervals to make sure that the beef cubes and sauce do not
stick to the bottom and burn. Make sure that there is enough liquid
to allow the beef cubes to simmer. If the sauce thickens, add hot
water to release the sauce and allow the beef to simmer and cook to
your preference. Check sauce for taste and season with salt if
necessary.
Check the beef cubes and bite taste to check if
thoroughly cooked. When the beef cubes are almost cooked to your
preference and tender, uncover the saucepan, continue to simmer over
low heat and allow the sauce to thicken. If the beef cubes are well
cooked to your preference and the sauce is too liquid, mix 1 - 2
tablespoons of cornflour in cold water and stir in mixture into the
saucepan. Stir the cornflour in cold water into the sauce and mix
gently. The sauce will thicken. If unsure, mix in a little bit of
the corn flour in water mixture at a time, until the sauce reaches
your preferred sauce consistency. If the sauce is too thick, use
small quantities of hot water a little at a time to lighten the
sauce.
Carefully remove the vindaye from the saucepan and
transfer to a warm serving dish. Garnish with chopped coriander
leaves.
Serve on rice with a bouillon bredes (greens). Enjoy
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