Beef Vindaloo - Nancy Walker

By Maylynn

Ingredients

• Mix into paste with vinegar:
• 1 lb. beef cut in pieces
• 1 onion finely chopped
• 2 cloves garlic, crushed
• 2 fresh green chilis, minced
• 1 T. ground coriander
• ½ t. ground cumin
• 1 t. ground tumeric
• ½ t. ground mustard seed
• ½ t. ground black pepper
• ½ t. ground ginger
• 1 T. ground red chili or cayenne

Preparation

Step 1

In heavy pan with good lid, fry onion, garlic and chili in 2 oz. ghee, 3-4 minutes. Add paste and cook 3-4 minutes. Add meat and stir well. Cover pan and cook in own juices as long as possible. Add water only when necessary. Salt & lemon juice to taste when meat is tender. Cook as long as possible – 3 ½ hours is best.