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Vindaloo

Ingredients

1	tsp	cardamom seeds
1	tbsp	chili powder
4	whole	cinnamon sticks
12	whole	cloves
1	tbsp	coriander seeds
2	tsp	cumin seeds
2	tsp	fenugreek seeds
2	tsp	ginger, fresh, minced
1	tsp	black peppercorns, whole
2	tsp	salt
2	tsp	garlic, minced
2	tsp	mustard powder
2	tsp	turmeric powder
1-1/4	cups	vinegar, malt or wine
1	tbsp	olive oil
4	lb	lean beef or chicken, cubed
4-6	tbsp	mustard oil or ghee
2	whole	onions, chopped
4	whole	bay leaves

Procedure

1. Gently dry roast the spices from cardamom through to peppercorns for about 5 minutes on top of the stove.

2. Put roasted spices in blender with salt, garlic, mustard and turmeric. Add vinegar. Add water to liquefy if necessary.

3. Place the meat in non-metallic bowl with the vinegar mixture. Mix well and leave to marinade for 24 hours, turning occasionally.

4. Heat mustard or ghee with the onion, cumin, garlic and onions until the onions are soft. Remove and set aside.

5. Fry the meat for a few minutes, adding olive oil if necessary.

6. Add the rest of the vinegar mixture and onions and simmer until the meat is tender.

Very slightly adapted for health from the Epicenter.com

Recipe Card for Vindaloo

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