Plate up, grab a beer and enjoy your Beef Vindaloo!

The full recipe is here:

 

 

1 kg beef, cut into 2.5cm cubes

6 cardamom pods

1 tsp black peppercorns

4 dried chillies

1 tsp cloves

10cm cinnamon stick, roughly broken

1 tsp cumin seeds

1/2 tsp ground tumeric

1/2 tsp coriander seeds

1/4 tsp fenugreek seeds

4 tbsp clear vinegar (made from coconut) can use white

1 tbsp dark vinegar (made from molasses) can use balsamic

4 tbsp oil

2 onions, finely chopped

10 cloves garlic, finely chopped

5cm ginger, cut into matchsticks

3 ripe tomatoes, roughly chopped

4 green chillies, chopped

1 tsp jaggery or brown sugar

 

Split cardomom pods and remove seeds. Grind seeds, peppercorns, dried chillies, cloves, cinnamon, cumin seeds, tumeric, coriander seeds & fenugreek seeds.

 

In large bowl, mix ground spices with vinegars. Add beef and mix thoroughly to coat. Cover in fridge and marinate for 3 hours.

 

Heat oil in large casserole dish on low, fry onions until golden brown. Add garlic, ginger, chilli and tomato and stir well. Add beef mix and increase to high and fry until browned. Add 250ml water and remaining marinade liquid. Reduce heat, add jaggery. Cover with lid and simmer for 1.5hrs, stirring occasionally until meat is tender.

Season with salt and pepper.

 

Can also put in oven, with lid on for 2hr or more on about 150 C.

 

Serves 4. Enjoy

 

Shamelessly stolen from the Taste.com.au forums: www.taste.com.au/forums/viewtopic.php?f=2&t=17740

Done