VINDALOO

VINDALOO image

Number Of Ingredients 18

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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 beefchuck 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

Steps:

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.