Recipe - Beef Vindaloo

BARB DAY
2 pound Beef chuck cut into 1" cubes
14 cup Garlic
One half cup Red wine vinegar
4 small Hot Red Chiles
One fourth teaspoon Cumin seeds
Three fourths teaspoon Tumeric
1 teaspoon Dry English mustard
1 Lemon
1 One fourth teaspoon Salt
One fourth teaspoon Ginger
2 Bay leaves
5 Cloves; whole
3 tablespoon Poppy seeds
1 small Onion
One half cup Tomato paste
Clarified butter
Salt and pepper to taste
One fourth cup Sugar

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! G) 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.

Source: Graham Kerr book , copyrighted 1971, called "The Galloping
Gourmet TV Cookbook" Vol 6. I have made this many, many times, and love
it. I hope you will enjoy it for me, because my old stomach just can't
take it like it once did, and I have to tone down the recipe to make it .
But fullstrngth it is fabulous if you like things HOT and garlicky!
Good luck to those who are breathing in near you, for several days after
you consume this dish ! grin