Marinating the meat in vinegar and spices makes Vindaloo. It is traditionally a hot curry but the quantity of chillies can be adjusted to such individual taste.
Grind the following ingredients in a grinder. Do not use water to moisten, use only the measured vinegar.
2 tbsp coriander seeds
1 tbsp cumin seeds
6-8 dried red chillies
1 tbsp mustard seeds
1/2 tsp fenugreek seeds
3-4 tbsp cider or white wine vinegar
1 tsp ground turmeric
1-inch cube of root ginger peeled and finely grated
3-4 cloves garlic peeled and crushed
1 kg lamb or stewing steak, cubed into 1" pieces and boiled. Retain stock for gravy
4 tbsp cooking oil
1 large onion finely chopped
1-2 tsp chilli powder
1 tsp salt or to taste
450 ml 15 fl oz warm water
2-3 medium sized potatoes, skinned and diced into 1" cubes
1 tbsp chopped coriander leaves (optional)
Cook the meat separately with the required ingredients and keep the stock for the gravy.
In a deep pan pour the oil, then add the chopped onion, and when the onions are translucent add the cubed potatoes, and fry for a few minutes, then add the ground paste of spices and fry well until the raw smell goes.
Then add the meat and mix well.
Add meat stock and cook until the masala and meat are well blended, the potatoes are cooked, and the gravy thick.
Garnish with coriander and curry leaves.
Serve with hot rice.