Ingredients

• 900 gms (2 lbs) beef stew meat
• 2 onions
• 6 garlic cloves
• 2 tbsps ginger
• 240 mls (1 cup) white wine vinegar
• 3 tbsps vegetable oil
• 2 tbsps tomato paste
• 1 cinnamon stick
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1 tsp black peppercorns
• 4 cloves
• 2 tsps brown sugar
• 1 tsp cayenne pepper
• 1 tsp salt
• 240 mls (1 cup) water

Instructions

1. Cut the beef stew meat into bite-sized chunks.
2. In a blender, combine garlic, ginger, white wine vinegar, and tomato paste and blend into a smooth paste.
3. In a large bowl, marinate the beef with the paste. Cover and refrigerate for at least 4 hours or overnight for best results.
4. Finely chop the onions.
5. In a large pot, heat the vegetable oil over medium heat.
6. Add the chopped onions and cook until they are golden brown.
7. Toast the cinnamon stick, turmeric powder, cumin seeds, mustard seeds, fenugreek seeds, black peppercorns, and cloves in a dry skillet over medium heat until fragrant. Allow to cool, then grind into a powder.
8. Add the ground spice mixture to the browned onions and cook for 2 minutes, stirring continuously.
9. Add the marinated beef to the pot and cook until the meat is browned on all sides.
10. Add the brown sugar, cayenne pepper, salt, and 1 cup of water to the pot. Stir well to combine.
11. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened.
12. Remove the cinnamon stick before serving.
13. Serve hot with steamed rice or naan.

Notes

• Vindaloo is a popular Indian curry dish known for its spicy and tangy flavor.
• This recipe is best if marinated overnight.