|For the Curry||For the Marinade|
750g boneless shin of beef,
|5cm piece of cinnamon stick|
|cut into 3cm-thick medallions||1 teaspoon black peppercorns|
|2 tablespoons ghee||1 teaspoon cloves|
|1 small onion, chopped||1 teaspoon cumin seeds|
|3 medium, ripe tomatoes, sliced||Seeds from 12 green cardamoms|
|3 fresh green chillies, halved lengthways,||1 small onion, roughly chopped|
|seeds removed||8 cloves garlic, peeled|
|100ml water||5cm ginger, roughly chopped|
|2 tablespoons Tamarind liquid|
|1½ teaspoon salt|
|½ teaspoon sugar|
|2 teaspoons Kashmiri chilli powder|
|½ teaspoon turmeric|
|5 tablespoons white wine vinegar|
For the Marinade
Grind the cinnamon, black peppercorns, cloves, cumin seeds and cardamom to a powder.
Put the onion, garlic, ginger, tamarind, salt, sugar, chilli powder, turmeric and vinegar and all the ground spices into a food processor and blend together to a paste.
Mix the beef and the paste together in a large bowl, coating the beef well. Cover the bowl and transfer to the fridge for a few hours, preferably overnight.
To cook the Vindaloo
Heat the ghee in a large, sturdy pan or casserole over a medium heat.
Add the onion and fry for around 10 minutes until softened and golden.
Increase the heat to medium-high, add the beef and all its marinade paste and fry for 5 minutes, stirring occasionally.
Stir in the tomatoes, green chillies and water, cover with a lid and cook for around 2 hours until the meat is tender, checking every so often that it’s not sticking or becoming dry, in which case add a splash more water.
Serve the beef vindaloo immediately.
Serve with rice, mango chutney and poppadoms.