Beef Vindaloo

Photo: flickr user avlxyz

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

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.

Place beef in bowl and pour marinade over it. Stir in poppy seeds and sit for 2 hours.

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.

After 1 hour, add tomato paste, stirring thoroughly, and cook another 30 minutes, until meat is tender. Season with salt and pepper.

This recipe yields 4 servings.

Comments: A specialty of The Sultan, Surfers' Paradise, Australia.