Beef Or Lamb Vindaloo

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A lovely, warming, spicy curry to enjoy in the colder months of the year. I serve this up over plain, boiled potatoes, or a rice pilaf.

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Steps

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Grind coriander , cumin , cloves , cinnamon , peppercorns , fenugreek and fennel to a fine powder.

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Grind chilies with garlic , onion and ginger to make a paste.

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Mix spice powder with vinegar.

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Place meat in container and rub well with spice mixture.

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Pour chili paste over meat and marinate for atleast 3 hours , or overnight.

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Over high heat , heat ghee or butter in large heavy-bottom dutch oven and fry meat until deeply colored.

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Add bay leaves and stock and bring to a boil.

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Reduce heat and simmer about 1 1 / 2- 2 hours , or until meat is very tender.

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Season to taste.

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This is one of those dishes that taste better the next day so , if time permits , keep that in mind.

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Ingredients

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coriander, cumin, cloves, cinnamon sticks, black peppercorns, fenugreek seeds, fennel seed, dried chilies, garlic, onion, fresh ginger, white vinegar, chuck steaks, ghee, bay leaves, beef stock