(Most Indians are Hindu and consider cows to be sacred animals; hence
 this dish is usually cooked with chicken or lamb)


			    Beef Vindaloo

Yields:  4 servings
Ingredients:

     1 med  onion, chopped                 1 tsp  cumin seeds
     2      cloves garlic, peeled        1/4 cup  vinegar
     1 Tbsp turmeric                       2 lbs  boneless stewing beef
     1 Tbsp coriander seeds                       cut into 1" cubes
     2 tsp  chili powder                   3 Tbsp ghee
   1/2 tsp  light mustard seeds            4 cups water
   1/2 tsp  fenugreek                             salt to taste
     1 tsp  ginger-root, ground

Put the onion and garlic in the workbowl of an electric blender.  Grind
the spices in a spice grinder.  Add to the onion mixture.  Blend, adding
enough of the vinegar to make a thick, stiff paste.

Pat the beef cubes dry with paper towels.  Put the meat in a large bowl.
Coat thoroughly with the paste.  Marinate for between 4 and 12 hours.

Melt the ghee in a heavy casserole.  Brown the beef carefully - don't
let it burn.  Add the water.  Cover.

Cook over low heat until tender (1 1/2-2 hours).  Remove the cover and
turn up the heat to cook off excess liquid.  Add more water if the curry
is too dry.  Serve hot.