Beef Vindaloo

Ingredients

• 800 g beef stew meat
• 2 chilies, chopped
• 2 cloves, ground
• 2 cm cinnamon stick
• 0.5 tsp cardamom seeds
• 1 tsp peppercorns
• 1 tsp cumin
• 1 tsp coriander seeds
• 2 tbsp Ghee
• 2 onions, diced
• 4 garlic cloves, chopped
• 1 tsp ginger, grated
• 2 Tomatoes
• 1 tsp brown sugar
• 600 ml beef broth
• 50 ml malt vinegar
• Salt
• ½ limes
• parsley, for garnish

Instructions

1. 1.

   Wash and pat dry the beef, then cut into bite-sized cubes.

2. 2.

   Wash the tomatoes, quarter them, remove stems, and dice.

3. 3.

   Grind cloves, cinnamon, peppercorns, cardamom, cumin, and coriander in a mortar. Mix with vinegar and meat in a bowl, cover and let marinate for about 2 hours.

4. 4.

   Brown onions in hot ghee. Add garlic, ginger, chilies, and tomatoes; simmer for about 2 minutes. Add the marinated meat, pour in broth, cover, and cook on low heat for 1.5–2 hours.

5. 5.

   If needed, add a bit of water and finish seasoning with salt and lime juice. Serve garnished with parsley leaves.