Curry Vindaloo - cooking recipe

Ingredients

1 1/2 1 1/2 lbs mutton or 1 1/2 lbs beef, in cubes
8 hot green chilies, pods
8 cloves garlic
1 ounce fresh ginger
1 tablespoon cayenne pepper
salt
1 cup vinegar
oil
2 onions, chopped
1 teaspoon cumin
1 teaspoon coriander seed
1 teaspoon black peppercorns
3 tablespoons tomato puree
2 teaspoons sugar
1 tablespoon brandy (optional)
2 tomatoes, in chunks
2 fresh mild green chili peppers, sliced

Preparation

Pound green chilli, garlic, ginger and cayenne together with salt in a mortar until smooth.
Add vinegar (or use a blender).
Marinate the meat in this for 2 hours.
Save the marinade.
Heat the oil with cumin, coriander and peppercorns.
When hot, add the meat and onion and broil on high heat until brown.
Add the marinade, sugar and tomato puree.
Add water and salt if necessary.
Let simmer until meat is done and the sauce has thickened (circa 30 minutes).
Remove from heat.
Add tomatoes, chilli and brandy and serve with basmati rice and maybe some yoghurt sauce to compensate the heat.