Beef Vindaloo
By: Anonymous
Published: Wednesday, February 10, 2010 - 7:21pm

Ingredients




14 garlic cloves
cup red wine vinegar
4 smalls hot chiles seeded
teaspoon cumin seeds
teaspoon turmeric
1 teaspoon English mustard
teaspoon powdered ginger
teaspoon salt
cup granulated sugar
1 lemon juiced, pith removed
rind chopped, membranes removed,
and pulp chopped
2 pounds chuck steak cut 1" cubes
3 tablespoons poppy seeds
Clarified butter as needed
1 small onion finely sliced
2 bay leaves
6 whls cloves
cup tomato paste
Salt to taste
Freshly-ground black pepper to taste

Preparation

1 For marinade: Blend together garlic and red wine vinegar. Add chiles, cumin, turmeric, mustard, ginger, salt, sugar, lemon peel, juice, and pulp and blend well. 2 Place beef in bowl and pour marinade over it. Stir in poppy seeds and sit for 2 hours. 3 Heat clarified butter in pan and add onion. Cook until translucent, then add bay leaves and cloves. With slotted spoon, lift meat from marinade and add to onions. Increase heat to sear meat. Pour in marinade. Cover tightly, reduce heat and cook 1 hour. 4 After 1 hour, add tomato paste, stirring thoroughly, and cook another 30 minutes, until meat is tender. Season with salt and pepper. 5 This recipe yields 4 servings. 6 Comments: A specialty of The Sultan, Surfers' Paradise, Australia.