Beef Vindaloo ( indian based recipe)
------------------------------------------------

Ingredients
----------------
lb beef chuck cut into 1 cubes
14 cup garlic
1/2 cup red wine vinegar
4 small hot red chiles
1/4 teaspoon cumin seeds
3/4 teaspoon tumeric
1 teaspoon dry english mustard
1 lemon salt
1/4 teaspoon ginger
2 bay leaves
5 cloves; whole

Directions: How to Cook Beef Vindaloo
--------------------------------------------------
Place the garlic and vinegar into a blender and mix to a smooth paste. Remove the tops and bottoms of the chiles and remove the seeds. (do NOT put your fingers near your eyes, or they will become inflamed). Add the peppers to the blended paste. Put cumin seeds, tumeric, mustard, ginger, salt and sugar into a small bowl and mix together. Pour this mixture into the blender. Remove the peel from the lemon, squeeze the juice, discard the pips and chop the inner pulp. Add the juice and the pulp to the blender, then blend thouroughly. Place the beef into a bowl and pour the blended mixture over it. Stir in the poppy seeds and marinate for two hours. (Be careful not to spill this marinade, or you might have to move from your home! ) After meat is marinated, finely slice the onion. Pour some clarified butter a skillet over med. heat, and add the onions. Cook until opaque. Add the bay leaves and cloves. With a slotted spoon, lift the meat from the marinade and add to the frying onions, increasing the heat so that the meat is sealed quickly. When the meat is sealed all over, add the marinade. Cover tightly, reduce heat to low and simmer for 1 hour. After the meat has cooked for 1 hour, add the tomato paste, stirring it thoroughly into the meat mixture, and cook for another 30 min. When the meat is tender, serve at once - piping hot. This is very hot! Nice served with plain boiled or steamed long grain rice. For a nice cooling touch you might serve with a lime cordial. Note: When using the hot chilies, remove the placenta as well as the seeds (the inside fleshy membrane) as it contains Capucin and can cause inflamation if you eat too much.

BEEF VINDALOO -VERY AUTHENTIC !!
2 tsp. cumin seeds
1 1/2 tsp. mustard seed
1 tsp. fenugreek seed
1 tsp. cardamom seeds
1 tsp. black peppercorn
1 tsp. coriander, ground
1 tsp. cinnamon
1 tsp. salt
1 tsp. cayenne pepper
1 tsp. brown sugar
4 tsp. white wine vinegar
1/4 c. vegetable oil
2 onions
1/2 Cup water.
8 cloves garlic, crushed
1 1-inch cube fresh ginger, peeled, chopped
1 kilo beef meat, cubed
1 tbsp. ground coriander
1/2 tsp. ground turmeric
2 potatoes, cut into bite-sized pieces
2 Cups chicken stock

Spread cumin, mustard, fenugreek and cardamom seeds on a cookie sheet and bake at 350 °F until dark. Using a mortar and pestle or spice grinder, grind toasted seeds, peppercorns, coriander, cinnamon and cayenne pepper together. Transfer ground spices to a small bowl. Stir in salt, brown sugar and vinegar. Set aside.

Heat oil in a large saucepan over medium heat and add onions. Cook onions, stirring constantly until a rich molasses brown. Remove from heat. Using a slotted spoon, remove the onions from the saucepan draining the oil back into the pan. Transfer the onions to a blender. Puree the onions while slowly adding water (about 3 tsp.) to make a smooth paste. Mix the onion paste into the spice mixture and set aside. This is the vindaloo paste.

In a clean blender, blend garlic and ginger. Add water slowly (about 3 tsp.) while blending to make a smooth paste. Set aside.

Reheat the oil in the saucepan over medium-high heat. Add chicken a few pieces at a time browning lightly on all sides. As each piece is browned remove to a small bowl.

When all chicken is browned and removed from the saucepan, turn heat to medium and add the garlic-ginger paste. Stir constantly until the paste turns a light brown.

Add coriander and turmeric and stir to mix. Add browned chicken, vindaloo paste, potatoes and water (or stock). Stir and bring to a boil. Cover, reduce heat to low and simmer, stirring occasionally, until meat is tender (about 1 hour).

Serve hot over rice.

Ingredients

----BARB DAY----
2 lb beef chuck cut into 1 cubes
14 cup garlic
1/2 cup red wine vinegar
4 small hot red chiles
1/4 teaspoon cumin seeds
3/4 teaspoon tumeric
1 teaspoon dry english mustard
1 lemon salt
1/4 teaspoon ginger
2 bay leaves
5 cloves; whole
3 tablespoon poppy seeds
1 small onion
1/2 cup tomato paste
1 clarified butter salt and pepper t; o taste
1/4 cup sugar
Directions: How to Cook Beef Vindaloo

Place the garlic and vinegar into a blender and mix to a smooth paste. Remove the tops and bottoms of the chiles and remove the seeds. (do NOT put your fingers near your eyes, or they will become inflamed). Add the peppers to the blended paste. Put cumin seeds, tumeric, mustard, ginger, salt and sugar into a small bowl and mix together. Pour this mixture into the blender. Remove the peel from the lemon, squeeze the juice, discard the pips and chop the inner pulp. Add the juice and the pulp to the blender, then blend thouroughly. Place the beef into a bowl and pour the blended mixture over it. Stir in the poppy seeds and marinate for two hours. (Be careful not to spill this marinade, or you might have to move from your home! ) After meat is marinated, finely slice the onion. Pour some clarified butter a skillet over med. heat, and add the onions. Cook until opaque. Add the bay leaves and cloves. With a slotted spoon, lift the meat from the marinade and add to the frying onions, increasing the heat so that the meat is sealed quickly. When the meat is sealed all over, add the marinade. Cover tightly, reduce heat to low and simmer for 1 hour. After the meat has cooked for 1 hour, add the tomato paste, stirring it thoroughly into the meat mixture, and cook for another 30 min. When the meat is tender, serve at once - piping hot. This is very hot! Nice served with plain boiled or steamed long grain rice. For a nice cooling touch you might serve with a lime cordial. Note: When using the hot chilies, remove the placenta as well as the seeds (the inside fleshy membrane) as it contains Capucin and can cause inflamation if you eat too much.

This recipes is from the link below, I've found heaps of easy and well thought out dishes here :)

Beef Vindaloo - I like mine with lamb or goat but beef is always good too

Preparation Time
15 minutes

Cooking Time
105 minutes

Ingredients (serves 4)
30g (1 1/2 tbs) butter or ghee
1kg beef chuck steak, fat trimmed, cut into 3cm pieces
1 brown onion, chopped
2 tbs vindaloo paste (Patak's brand is great)
250ml (1 cup) beef stock
300g (1 1/2 cups) basmati rice
125g (1/2 cup) natural yoghurt
2 tbs chopped fresh coriander
Pappadums, to serve

Method

Melt 1/2 the butter or ghee in a large heavy-based saucepan over high heat. Add 1/2 the steak and cook, turning occasionally, for 2-3 minutes or until browned all over. Transfer to a heatproof bowl. Repeat with the remaining steak.

Melt remaining butter or ghee in pan over medium heat. Add onion and cook, stirring often, for 2 minutes or until it softens slightly. Add paste and cook, stirring, for 1 minute or until aromatic.

Return steak to the pan and toss to coat. Add stock, increase heat to high and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 1 hour 10 minutes. Uncover and simmer, stirring occasionally, for 20 minutes or until beef is tender and the sauce thickens slightly.

Meanwhile, cook the rice, following packet directions, until tender. Combine the yoghurt and coriander in a small bowl. Spoon the rice into serving bowls and top with the vindaloo. Serve with the pappadums and accompanied by the coriander yoghurt.

Notes from Kty2777
*** yogurt helps to take the heat away from a curry so if your mouth is getting a little warm have a spoonful of yogurt ( not water ) to calm it down
*** I do like to use ghee ( its clarified butter ) but there's no taste difference to using butter.

After something this hot and yummy, have sliced iced fruit sprinkled with icing sugar for dessert, or a sorbet....oh I'm hungry now

Enjoy!