BEST EVER TRADITIONAL GOA VINDALOO CURRY

I love that we are able to cook and experience authentic recipes and ingredients from the other side of the globe and that these cooks and chefs share their recipes, history, methods and ingredients that  produce a beautiful almost authentic as much as you can in our country curry that is a Winner Dinner and another family keeper, however I may not necessarily want to serve this to a seriously seasoned expert but I feel it would meet with a hint of approval of being on the right track with the spices, seasonings and cooking method.  

Marinating Time 12hrs / Prep Time 20 minutes / Cooking Time 3hrs

Ingredients

(serves 4)

The Curry

500g chuck steak beef or chicken

3 tbsp ghee

1 onion finely chopped

3 ripe tomatoes

3 hot chillies

water

For The Marinade

1 onion finely chopped

1 heaped tbsp ginger

10 cloves garlic 

1 tsp ground cloves

1 tsp ground ground cumin seeds

3" stick cinnamon

12 cardamoms pods seeds only

2 tbsp tamarind pulp

11/2 tsp sea salt

1 pinch soft brown sugar

2 tbsp Kashmiri chilli powder

1/2 tsp turmeric

3 tbsp white wine vinegar

To Make The Marinade

First job is to get the marinade made and marinating the meat over night in the fridge, in a coffee or spice grinder grind the cinnamon, black pepper, cloves, cumin seeds and cardamom seeds to a fine powder, in a food processor blitz the onion, garlic, ginger, tamarind, salt, sugar, chilli powder, turmeric and vinegar to paste, add the ground spices and blitz to incorporate, pour out and rub all over the meat, cover and leave to marinate in the fridge over night.

  To Cook The Curry

Heat the ghee and gently pan fry the onion until golden, approx 10 minutes, crank up the heat and add the meat and all the marinade paste, sear until all the meat has some caramelising, add the tomatoes, chilli and approx 100ml water, stir in well and lower the heat to a low medium, pop on a lid and leave to gently cook for around 2 hours, check often and add more water if needed, when the meat is fall apart tender and the sauce is thick.

Serve with fluffy rice, fresh onion salad, fresh sliced chillies, side dishes and chapatis.