Vindaloo

Ingredients

• •Meat
• •Vinegar
• •Garlic
• •Chili

Steps

1. 1Toast dried red chilies, cumin seeds, black peppercorns, and cloves briefly in a dry pan until fragrant, then grind them with garlic and vinegar into a smooth, thick paste.
2. 2Coat the meat pieces thoroughly in this vinegar-garlic-chili paste, cover, and marinate in the refrigerator for at least two hours, or ideally overnight, so the flavors penetrate deeply.
3. 3Heat oil in a heavy pot and sauté sliced onions until they turn a deep golden-brown, which builds the base sweetness of the curry.
4. 4Add the marinated meat along with all of its marinade, and cook over medium-high heat for five to seven minutes, stirring occasionally, until the outside of the meat is browned.
5. 5Add a little water, bring to a boil, then reduce the heat, cover, and simmer for 45 minutes to an hour, or longer for tougher cuts, until the meat is tender and the gravy has thickened.
6. 6Check the seasoning partway through, adjusting salt and adding a touch of sugar or extra vinegar to balance the tang and heat as needed.
7. 7Uncover and simmer for a final few minutes if the gravy needs to reduce and thicken further.
8. 8Let the vindaloo rest for a few minutes before serving hot with steamed rice.