Beef Vindaloo Recipe

• 1/2 c. Red wine vinegar
• 14 x Cloves garlic, coarsely minced
• 4 x Fresh green chilies, coarsely minced
• 1/4 c. Sugar
• 1 Tbsp. English powdered mustard
• 1 1/2 tsp Turmeric
• 1 1/2 tsp Grnd ginger
• 1 1/2 tsp Grnd coriander
• 1 tsp Grnd cumin
• 1 x Lemon, Juice of Salt and pepper
• 2 lb Boned beef chuck, cut in 1-inch cubes
• 2 Tbsp. Ghee, (available in Indian and specialty food stores)
• 1 lrg Onion, sliced
• 3 Tbsp. Poppy seeds
• 4 x Bay leaves
• 2 x Cloves
• 4 Tbsp. Tomato paste

1. In a blender process 1 Tbsp.
2. of the vinegar, garlic and chilies to a paste.
3. Add in remaining vinegar and next 7 ingredients and season with pepper; process till combined.
4. In a large bowl place beef and pour blender contents over; toss to combine.
5. Marinate, covered, 2 hrs at room temperature or possibly chill overnight.
6. In a large skillet heat ghee over medium-high heat.
7. Add in onion and saute/fry 10 min, or possibly till lightly browned.
8. Sprinkle meat with poppy seeds and toss to coat.
9. Turn heat to medium and add in meat, marinade, bay leaf and cloves.
10. Cook, turning beef often, 5 min.
11. Stir in tomato paste.
12. Reduce heat to low, cover and cook 1 1/2 hrs or possibly till beef is very tender.
13. Serve with rice.
14. Yield: 6 to 8 servings

red wine vinegar, garlic, fresh green chilies, sugar, powdered mustard, turmeric, ginger, coriander, cumin, lemon, beef chuck, ghee, onion, poppy seeds, bay leaves, cloves, tomato paste

Taken from cookeatshare.com/recipes/beef-vindaloo-82672 (may not work)