I'm not someone who goes crazy about hot food. I like it, but i don't crave the spice; i crave the taste behind the heat. And as such, the reason i love vindaloo is not because of the fiery heat that sears your tastebuds, but the sharp tartness of the vinegary sauce cutting through the fatty meat.
Ingredients (Serves 4)
- 1kg braising beef
- 2/3 cup cider vinegar (you can substitute white wine vinegar if need be)
- 6 dried chillis
- 8 cloves
- 4 tbsp ghee or vegetable oil
- 1 tsp black peppercorns
- 4 cloves garlic
- 2 medium onions
- 2 tbsp coriander seeds
- 1bsp cumin seeds
- 1 tsp fenugreek seeds
- 6 green cardammom pods
- 4 cinnamon quills
- 1 tsp salt
- 1 tsp yellow mustard seeds
- 2 tsp palm sugar
- 1/2 tsp tumeric
- 1 cup water
- Rice, to serve
Preheat oven to 160 degrees.
Place all spices in a dry pan and cook over medium heat until fragrant.
Transfer to blender or grinder and grind until as smooth as possible.
Slice onions as finely as possible.
Cook in the pan over medium heat with 1 tbsp ghee or oil until golden.
Add onions and raw garlic cloves to the spices in the blender.
Add vinegar until a paste is formed, whilst continuing to grind or blend.
Transfer to a bowl.
Cut the meat into 1-2 inch cubes.
Place crockpot over medium heat and add the remaining oil.
In small batches, brown the meat and transfer to a bowl.
In the same crockpot, add the spice mix, and fry for 5 minutes.
Return the meat to the pot, and coat in the spice paste, adding any remaining vinegar.
Add the water and stir through.
Transfer the crockpot to the oven and cook for 2-4 hours or until meat is very tender.The curry will continue to improve overnight in the fridge, and may taste a little harsh immediately after cooking.