3 large red onions

60 grams ginger

30 grams garlic or 5 cloves 

1 bunch of coriander roots and stems (optional)

4 large Perfection Fresh Truss Tomatoes chopped roughly

2.5 kg Manning Valley Naturally Beef Shins trimmed and cut into 5x5cm

½ cup Rio Vista Extra Virgin Olive Oil

5 tsp sugar

750ml beef stock

1 (283g) bottle of Pataks Vindaloo paste

1 tsp salt or to taste

Perfection Fresh Qukes® cucumbers diced

Perfection Fresh Truss Tomatoes with seeds taken out then diced

1 tsp whole mustard seeds (slightly pounded or crushed)

Salt and pepper to taste

Yogurt

1 bunch of Perfection Fresh Fioretto®

1/2 tsp each Coriander and cumin powder

Rio Vista Extra Virgin Olive oil

Salt and pepper to taste

For the beef shin vindaloo, heat oil in a heavy base pot. 

Ground onions, ginger, garlic and coriander roots and stems. 

Add ground ingredients and sauté till oil splits, or when ingredients are caramelised.

Then add meat and tomatoes, stir for two of three minutes.

Add stock and bring it to boil. 

Add sugar and salt.

Cover and put it in the oven at 160°C for about 3 hours or until the meat is tender. 

For the cucumber and tomato raita, mix all the listed ingredients into the yogurt.

While the Vindaloo is in the oven, toss Fioretto in olive oil and powders. Heat oven to 180c roast till veg is cooked.

Serve the Vindaloo hot with the cucumber and tomato raita, and the roasted Fioretto.