Ingredients

• For the Beef
• 1 tbsp. olive oil
• 1kg gravy beef (or casserole beef), cut into 2" cubes, trimmed of fat
• 1 onion, chopped
• 6 garlic cloves, thinly sliced
• 1 tbsp. finely grated ginger
• 1/3 cup hot Indian curry paste (vindaloo or similar)
• 2 cups beef stock
• 400g can diced tomatoes
• 2 tbsp. brown sugar
• sea salt & cracked black pepper
• To Serve & Assemble
• 1/2 cup Greek yoghurt
• 1 tbsp. lime pickle (in the aisle with the Indian food)
• 2 tbsp. mango chutney
• 1-2 long bread rolls per person, split
• handful fresh mint leaves
• sliced red onion
• sliced jalapeno (optional)

Instructions

1. In a large frypan (that takes a lid), heat the oil over medium heat, season the beef with salt and pepper and brown the meat in batches. Remove to a plate.
2. Add the onion and garlic to the pan and fry the onion and garlic until soft. Add the ginger, curry paste, beef stock, tomatoes and brown sugar and stir to combine. Put the beef back into the pan, bring to the boil, then reduce to a slow simmer with the lid on for 1 hour and 45 minutes. Remove the lid and continue to cook until the sauce is reduced and the meat is super tender (about another 45 minutes). Turn off the heat and allow the beef to cool slightly then remove from the pan and shred with forks. Reserve a cup of the sauce and mix with the beef and return to the pan to re-heat gently.
3. Meanwhile mix the yoghurt with the lime pickle and mango chutney in a small bowl. Spread the bottoms of the rolls with a bit of the yoghurt mixture, then lay a few mint leaves and red onion on top. Spoon the beef over the rolls and drizzle with more yoghurt sauce and jalapenos if you're using them.