Beef or Lamb Vindaloo

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.

• Ready In: 2 hrs 15 mins
• Serves: 4-6

Ingredients

• Marinade

• 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 white vinegar

• Meat

• 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

Directions

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.