Beef Vindaloo
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Most Indians are Hindu and consider cows to be sacred animals; therefore this dish is usually cooked with chicken or lamb.
INGREDIENTS
1 medium onion, chopped
2 cloves garlic, peeled
1 tablespoon tumeric
1 tablespoon coriander seeds
2 teaspoons chili powder
1/2 teaspoon light mustard seeds
1/2 teaspoon fenugreek
1 teaspoon ginger root, ground
1 teaspoon cumin seeds
1/4 cup vinegar
2 pounds boneless stewing beef, cut into 1-inch cubes
3 tablespoons ghee
4 cups water
Salt, to tastePut the onion and garlic in the work bowl of an electric blender. Grind the spices in a spice grinder. Add to the onion mixture. Blend, adding enough of the vinegar to make a thick, stiff paste.
Pat the beef cubes dry with paper towels. Put the meat in a large bowl. Coat throughly with the paste. Marinate for between 4 and 12 hours.
Melt the ghee in a heavy casserole. Brown the beef carefully - don't let it burn. Add the water. Cover.
Cook over low heat until tender, 1-1/2 to 2 hours. Remove the cover and turn up the heat to cook off excess liquid. Add more water if the curry is too dry. Serve hot.
Makes 4 servings