Indian Beef Vindaloo

Servings: 4

Ingredients:

1 med onion, chopped

1 tsp cumin seeds

2 cloves garlic, peeled

1/4 cup vinegar

1 Tbsp turmeric

2 lbs boneless stewing beef

1 Tbsp coriander seeds cut into 1" cubes

2 tsp chili powder

3 Tbsp ghee

1/2 tsp light mustard seeds

4 cups water

1/2 tsp fenugreek

Salt to taste

1 tsp ginger-root, ground

Cooking Instructions:

Put the onion and garlic in the workbowl 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 thoroughly 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 1/2-2 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.

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