Beef Vindaloo

A favourite of mine, this curry -- despite its reputation in the UK as a melt-your-face-off death curry -- is more tart than hot, with the vinegar moderating the heat of the chilis. It's easy to make, as long as you start the day before (so it can marinate overnight) and allow an hour for it to simmer the day of. Don't forget to prepare a side dish as well; there's not much to this apart from the beef.

Ingredients

• 128mL malt vinegar
• 10mL cayenne
• 2.5mL turmeric
• 500g boneless stewing beef, cut into 2cm cubes
• canola oil
• 128g pearl onions, peeled and halved, or an equivalent amount of yellow or red onion, chopped coarsely
• 5 medium-size cloves of garlic, finely chopped
• 6 dried red thai or cayenne chilis, stems removed
• 5mL coriander seeds, ground
• 5mL cumin seeds, ground
• 2.5mL coarse salt
• 32mL finely chopped fresh cilantro (for garnish)

Procedure

1. Combine the vinegar, cayenne, and turmeric in a medium sized metal or glass bowl. Add the beef and toss to coat. Refrigerate for at least an hour, but preferably overnight.
2. Heat ~32mL of oil in a large saucepan over medium high heat. Add the garlic, onions, and chilis. Cook, stirring, until the onions brown, ~5 minutes.
3. Add the beef and marinade. Cook, stirring occasionally, until the beef has absorbed the vinegar and started to sear and the oil has separated from the meat, ~15 minutes.
4. Stir in the coriander, cumin, and salt and cook for another 1-2 minutes.
5. Add 256mL water and bring to a boil. Reduce heat to medium low, cover, and cook, stirring occasionally, until fork-tender, ~45 minutes.
6. Sprinkle with cilantro and serve.