Beef Vindaloo

Ingredients

 * 2 lb Beef chuck cut into 1" cubes
 * 14 c garlic
 * 1/2 c red wine vinegar 4 sm Hot Red Chiles
 * 1/4 ts cumin seeds
 * 3/4 ts Tumeric
 * 1 t Dry English mustard
 * 1 lemon
 * 1 1/4 ts - salt
 * 1/4 ts ginger
 * 2 bay leaves
 * 5 Cloves—whole
 * 3 tb poppy seeds
 * 1 sm Onion
 * 1/2 c tomato paste
 * Clarified butter
 * - salt and pepper to taste
 * 1/4 c Sugar

Directions

 * 1) Place the garlic and vinegar into a blender and mix to a smooth paste.
 * 2) Remove the tops and bottoms of the chiles and remove the seeds.
 * 3) Add the peppers to the blended paste.
 * 4) Put cumin seeds, tumeric, mustard, ginger, salt and Sugar into a small bowl and mix together.
 * 5) Pour this mixture into the blender. Remove the peel from the lemon, squeeze the juice, discard the pips and chop the inner pulp.
 * 6) Add the juice and the pulp to the blender, then blend thouroughly.
 * 7) Place the Beef into a bowl and pour the blended mixture over it. Stir in the poppy seeds and marinate for two hours. After meat is marinated, finely slice the Onion.
 * 8) Pour some clarified butter a skillet over med. heat, and add the onions. Cook until opaque.
 * 9) Add the bay leaves and cloves. With a slotted spoon, lift the meat from the marinade and add to the frying onions,increasing the heat so that the meat is sealed quickly.
 * 10) When the meat is sealed all over, add the marinade.
 * 11) Cover tightly, reduce heat to low and simmer for 1 hour.
 * 12) After the meat has cooked for 1 hour, add the tomato paste, stirring it thoroughly into the meat mixture, and cook for another 30 min.
 * 13) When the meat is tender, serve at once - piping hot.
 * 14) This is very hot! Nice served with plain boiled or steamed long grain rice.
 * 15) For a nice cooling touch you might serve with a lime cordial.

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