Beef Or Lamb Vindaloo

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 3 tablespoons coriander
• 1 tablespoon cumin
• 6 cloves
• 2 inches cinnamon sticks
• 1 teaspoon black peppercorns
• 2 teaspoons fenugreek seeds
• 1 teaspoon fennel seed
• 4 -6 dried chilies, soaked
• 8 cloves garlic
• 1 large onion
• 1 inch fresh ginger
• 1/4 cup vinegar
• 2 lbs beef chuck steaks or 2 lbs lamb shoulder, trimmed and cut into 2 inch cubes
• 3 tablespoons ghee or 3 tablespoons butter
• 2 bay leaves
• 2 cups beef stock

Recipe

• 1 grind coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel to a fine powder.
• 2 grind chilies with garlic, onion and ginger to make a paste.
• 3 mix spice powder with vinegar.
• 4 place meat in container and rub well with spice mixture.
• 5 pour chili paste over meat and marinate for atleast 3 hours, or overnight.
• 6 over high heat, heat ghee or butter in large heavy-bottom dutch oven and fry meat until deeply colored.
• 7 add bay leaves and stock and bring to a boil.
• 8 reduce heat and simmer about 1 1/2- 2 hours, or until meat is very tender.
• 9 season to taste.
• 10 this is one of those dishes that taste better the next day so, if time permits, keep that in mind.