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.

Contributed by:
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