Beef Vindaloo

1 kg beef chuck cut into 2 cm cubes
2 tsp SIDS SALT & PEPPER to taste
3 tbsp rice bran oil
1 onion, chopped
3 garlic cloves, minced
2 tsp garam masala
2 tsp cumin
1 tsp paprika
1 tsp turmeric
½ tsp ground mustard
½ tsp cayenne pepper
½ tsp ground ginger
½ tsp ground cinnamon
2 tbsp tomato paste
¼ cup SIDS RASPBERRY VINEGAR
1 cup beef stock
Rice, for serving

Season beef chuck with SIDS SALT & PEPPER, toss to coat.
Heat oil in a large frypan over medium-high heat, add in the beef chuck and cook for 6 minutes until brown. Remove from pan and set aside.
Reduce heat to medium, add in onion and cook for 15 minutes, stirring frequently. Add in garlic and cook for 2 minutes, then add in garam masala, cumin, paprika, turmeric, ground mustard, cayenne pepper, ground ginger, and cinnamon. Stir for 1 minute until very fragrant.
Stir in tomato paste then add in SIDS LOW SUGAR RASPBERRY VINEGAR. Cook for 2-3 minutes until brown bits become unstuck from the bottom of the pan. Pour in the beef stock and add in the beef chuck, bring to a boil then reduce to a simmer for 20 minutes. Serve over rice.
Notes:
Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving out of 4, not including rice. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.