Beef Or Lamb Vindaloo - cooking recipe

Ingredients

Marinade
3 tablespoons coriander
1 tablespoon cumin
6 cloves
2 inches cinnamon sticks
1 teaspoon black peppercorns
2 teaspoons fenugreek seeds
1 teaspoon fennel seed
4 -6 dried chilies, soaked
8 cloves garlic
1 large onion
1 inch fresh ginger
1/4 cup white vinegar
Meat
2 lbs beef chuck steaks or 2 lbs lamb shoulder, trimmed and cut into 2 inch cubes
3 tablespoons ghee or 3 tablespoons butter
2 bay leaves
2 cups beef stock

Preparation

Grind coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel to a fine powder.
Grind chilies with garlic, onion and ginger to make a paste.
Mix spice powder with vinegar.
Place meat in container and rub well with spice mixture.
Pour chili paste over meat and marinate for atleast 3 hours, or overnight.
Over high heat, heat ghee or butter in large heavy-bottom Dutch oven and fry meat until deeply colored.
Add bay leaves and stock and bring to a boil.
Reduce heat and simmer about 1 1/2- 2 hours, or until meat is very tender.
Season to taste.
This is one of those dishes that taste better the next day so, if time permits, keep that in mind.