Meat Vindaloo

 Meat Vindaloo

Ingredients:
Grind the following 5 ingredients in a coffee grinder:
= 2 tbsps coriander seeds          = 1 tbsp cumin seeds
= 1 tbsps mustard seeds            =  8 dried red chilies
= ½ tsp fenugreek seeds

1 kg shoulder of lamb or stewing steak
4 tbsps white wine vinegar
1 tsp ground turmeric
2.5 cm cube of root ginger, peeled and finally grated
4 cloves garlic, peeled and crushed
5 tbsps olive oil
1 large onion, finely chopped
2 tsps chili powder
1 tsp paprika
1½  tsps salt or to taste
450 ml warm water
3 medium-sized potatoes
1 tbsp chopped coriander leaves

Method:
1. In a large bowl, make a thick paste out o the ground spices, by adding the vinegar.

2. Add the turmeric, ginger and garlic. Mix thoroughly.

3. Trim o excess fat from the meat and cut into 2.5cm cubes.

4. Add the meat and mix it well so that all the pieces are fully coated with the paste. Cover the bowl with cling film and leave to marinate for ±6 hours or overnight in the refrigerator.

5. Put the meat in a pan and place this over medium heat, allow the meat to heat through, stirring occasionally, this will take ±5 minutes. Cover the pan, and cook the meat in its own juice for ±20 minutes or until the liquid is reduced to a thick paste. Stir occasionally during this time to ensure that the meat does not stick to the bottom of the pan. Remove from heat and keep aside.

6. Heat the oil over medium heat and fry the onions until they are soft (±5 minutes)

7. Add the meat and fry for ±10 minutes stirring frequently.

8. Add the chili powder, paprika and salt. Stir and fry for a further 3 minutes.

9. Add the water, bring to the boil, over and simmer for ±45 minutes or until the meat is nearly tender ( beef will take longer to cook, check water level and add more water if necessary).

10. Meanwhile, peel and wash the potatoes. Cut them into ±3cm cubes. Add this to the meat and bring to the boil again. Cover the pan and simmer until the potatoes are cooked (±20 minutes)

11. Turn the vindaloo on to a serving dish and sprinkle the coriander leaves on top.