Beef Vindaloo

Instructions

1. Prepare the spice paste
   In a blender, combine garlic, ginger, vinegar, tamarind paste, ground chilies, cumin, coriander, and turmeric with 2 tablespoons of water. Blend until smooth to form a thick paste. Set aside.
2. Marinate the beef
   In a large bowl, coat the beef cubes with half of the spice paste. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours for deeper flavor penetration.
3. Sauté the aromatics
   Heat oil in a large heavy-bottomed pot over medium heat. Add mustard seeds, cinnamon stick, and cloves, cooking until the mustard seeds begin to pop, about 30 seconds. Add the chopped onions and sauté until golden brown, about 8-10 minutes.
4. Cook the spice paste
   Add the remaining spice paste to the pot and cook for 3-4 minutes, stirring constantly to prevent burning. The raw smell of the spices should dissipate and the oil should begin to separate from the mixture.
5. Brown the beef
   Add the marinated beef to the pot and cook on high heat for 5-7 minutes, stirring occasionally, until the meat is browned on all sides.
6. Simmer the curry
   Pour in the beef broth or water, scraping the bottom of the pot to release any browned bits. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour or until the beef is tender, stirring occasionally.
7. Reduce the sauce
   Remove the lid and increase heat to medium. Allow the curry to simmer for an additional 15-20 minutes until the sauce thickens to your desired consistency. Season with salt to taste.
8. Rest and serve
   Remove from heat and let the vindaloo rest for 10 minutes. Discard the cinnamon stick and whole cloves if desired. Serve hot with steamed basmati rice or naan bread.