Step 1

Place beef in a large bowl. Add vindaloo paste. Toss to coat. Cover and marinate in the refrigerator for at least an hour or overnight if possible.

Step 2

Meanwhile heat oil in a large frying pan over medium-high heat. Add onions, and sauté, stirring occasionally, for about 2-3 minutes or until the onions are soft and translucent. Add chopped garlic, and sauté, stirring, for 1 minute or until fragrant.

Step 3

Add ground turmeric, red chili powder, tomatoes, tomato paste and vinegar. Sauté, stirring occasionally, for 2-3 minutes or until the tomatoes break down and mushy.

Step 4

Add beef and sugar. Season with salt. Stir to combine. Cook, stirring occasionally, for about 10 minutes.

Step 5

Pour in water. Stir.

Step 6

Bring to the boil. Reduce heat to medium. Cover and simmer for about an hour or until beef is cooked through and the sauce is thick.