Classic Vindaloo

1. prepare cumin, vinegar, coriander, cardamom, chili spice, turmeric, peppercorns, ginger, garlic, cloves, cinnamon and 1 pinch of salt in a hand mixer or with a blender to a smooth paste, maybe add a little bit of vinegar. Place meat cubes and spice paste in a large shallow dish and mix well.

Cover with plastic wrap and marinate in the refrigerator for 1 hour.

Spread the curry leaves evenly over the meat and marinate covered for at least 8 hours or overnight.

Heat the ghee in a large saucepan. Toast the mustard seeds over mild heat, stirring, until they begin to pop and become fragrant. Add the meat, along with the marinade, to the saucepan and add the water.

Bring to a boil, stirring throughout. Reduce temperature and steam, covered, for 30 minutes.

Remove the lid, stir well and steam for another 30 minutes until the meat is tender. Transfer the curry to a warmed bowl and serve with long-grain rice.

Variation Serve the curry with yellow long grain rice: 1 pinch turmeric in 1

Tbsp. boiling hot water while stirring and stir into the cooked long grain rice.

Tip Remove the marinated meat from the refrigerator half an hour before cooking begins so that it assumes room temperature.

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