Scotch Beef Vindaloo

Scotch Beef Vindaloo

serves 4


  • 800 g Scotch Beef stewing steak, diced

  • 2 chili peppers, chopped

  • 2 cloves, ground

  • 2 cm of cinnamon stick

  • 1/2 tsp cardamom seeds

  • 1 tsp peppercorns

  • 1 tsp cumin

  • 1 tsp coriander seeds

  • 2 tbsp ghee

  • 2 onions, diced

  • 4 garlic cloves, chopped

  • 1 tsp ginger, grated

  • 2 tomatoes

  • 1 tsp brown sugar

  • 600 ml beef stock

  • 50 ml malt vinegar

  • Salt

  • Juice of 1/2 lime

  • Parsley leaves to garnish

Cooking Method

  1. Wash and quarter the tomatoes, remove the stalks and dice.
  2. Finely grind the cloves, cinnamon, pepper, cardamom, cumin and coriander in a mortar. Mix well with vinegar and the meat in a bowl, cover with a lid and leave aside for about 2 hours.
  3. Gently brown the onions in hot ghee. Reduce the heat, add the garlic, ginger, chili peppers and tomatoes, leave to simmer for about 2 minutes. Add the meat along with its marinade, pour the stock into the pan, cover with a lid and braise for a further 1.5- 2 hours over lower heat.
  4. If necessary, add some water and finally season with some salt and lime juice.

Serving suggestions

To serve, garnish with parsley leaves.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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