Gosht Vindaloo

1 kg Braising Beef (F&B Chianina is of course best)
6 green cardamom pods
1 tsp black peppercorns
4 dried Kashmiri chillies
1 tsp cloves
10 cm piece of cinnamon
1 tsp cumin seeds
1/2 tsp ground turmeric
1/2 tsp coriander seeds
1/4 tsp fenugreek seeds
4 tbsp clear vinegar
1 tbsp dark (molasses) vinegar (balsamic is a good substitute)
4 tbsp oil
2 onions finely sliced
10 garlic cloves finely sliced
5 cm piece ginger cut into matchsticks
3 ripe tomatoes (or half a tin)
4 green chillies, chopped
1 tsp jaggery or soft brown sugar

Get your delicious F&B braising beef out of the freezer and thaw.

Grind up all of the whole spices, add the turmeric and stir through the vinegars to make a nasal cleansing spice mix.  I don't even bother shelling the cardamom to be honest (God, I live life on the edge).  Add your beef and go do something cultural for the afternoon.

Heat your oil in a heavy based pan or karhai* and fry the onions until they're deliciously brown.  Add the garlic, ginger, tomato and chilli and cook for a bit then add the beef. Pump up the heat and fry for a bit.  Add the remaining marinate and 250 ml of water.  Bring back to the boil and add the sugar.  Cover and simmer until the beef is meltingly tender.  Add salt to taste and enjoy with your favourite Indian sides, breads, pickles and raita.

N.B. I do a quick raita by adding some sugar, salt and garam masala to some thick yoghurt; for when I invariably forget to buy cucumber and mint...

*Incidentally, did you know a karhai is a wok like pot that is used in Indian cooking - and where the English word 'curry' is derived from? There's actually no such thing as a curry in India... See what you learn reading my blogs?