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Beef Vindaloo
1 med onion, chopped
1 tsp cumin seeds
2 cloves garlic, peeled
1/4 cup vinegar
1 tbsp turmeric
1 kg beef, cut into 1" cubes
1 tbsp coriander seeds
2 tsp chili powder
3 Tbsp ghee
1/2 tsp mustard seeds
4 cups water
1/2 tsp fenugreek
salt to taste
1 tsp ginger, ground

Grind Onion and garlc. Grind the spices. Add to the onion mixture. Mix adding enough of the vinegar to make a thick, stiff paste. Pat the beef cubes dry with paper towels. Coat thoroughly with the paste. Marinate for 4 to 12 hours. Melt the ghee in a heavy casserole. Brown the beef carefully - don't let it burn. Add water. Cover. Cook over low heat until tender (1 1/2-2 hours). Remove the lid and turn up the heat to cook off excess liquid. Add more water if the curry is too dry. Serve hot.

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