1/4 c coriander seeds
1 Tbsp cumin seeds
6 whole cloves
2" stick cinnamon
1 1/2 tsp black peppercorns
2 tsp fenugreek seeds
1 tsp anise/fennel seeds
1/4 c white vinegar
2 lb ham or beef
3 Tbsp ghee (clarified butter)
6 dried red chilies, soaked
6-9 cloves garlic
1 large onion
1" piece fresh ginger
2 bay leaves
2 c beef stock
salt
Directions:
Cook one day in advance.
Combine spices in a dry skillet, dry fry 4-5 min over med. until aromatic. Make into pdr, add vinegar. Cut meat into 1" cubes. Add vindaloo paste, stir until evenly coated. Cover, set aside 3-4 hours. Heat butter in hvy saucepan, saute meat until evenly colored. Remove meat. Drain chilies, chop garlic, onion, ginger. Fry 2-3 min. Return meat. Add bay, stock, cover, cook 1 1/4 hrs until tender. Salt to taste.
Submitted by Gretchen Grant Contributed on: and modified on Friday November 11th, 2005
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