Beef Vindaloo ( the Real Thing)

Hot, Hot, and aromatic. This recipe uses white wine vinegar and some sugar, and is unusual in that. This is a low fat version and therefore healthier than some recipes. You will need a grinder/blender or mortar and pestle to make this dish. Its a cracker. Ps. a glass of lager goes well with this.

• Ready In: 1 hr 45 mins
• Serves: 4

Ingredients

• 2  lbs stewing beef, in 11/2-inch cubes
• 1  tablespoon cumin seed
• 5  dried red chilies
• 1  teaspoon peppercorn
• 1  teaspoon fenugreek seeds
• 6  green cardamom pods (seeds only)
• 1  teaspoon black mustard seeds
• 1⁄2 teaspoon salt
• 1  teaspoon demerara sugar
• 5  tablespoons white wine vinegar
• 2  tablespoons  oil
• 1  medium onion, sliced
• 1  inch fresh ginger, chopped
• 2  garlic cloves, chopped
• 2  teaspoons ground coriander
• 1⁄2 teaspoon turmeric
• 1⁄2 pint warm water

Directions

1. Grind together the cumin seeds, chillies, pepper corns, mustard seeds, fenugreek seeds, and cardamom seeds.
2. Add the salt, vinegar and sugar, to make a paste.
3. In a large pan heat half of the oil and fry the onions till golden, remove from the pan and drain. Add the cooked onions to the spice mix and blend again to make a thick paste.
4. Heat the remaining oil and fry the meat till just brown.Remove the meat with a slotted spoon and put aside.
5. To the pan add the ginger and garlic cook 2 minutes.
6. Add the ground coriander and turmeric, fry for 2 minutes.
7. Add the onions and spice paste and cook over low heat for 5 minutes.
8. Add the water and meat cover the pot and cook till the meat is tender.