Indian Beef Vindaloo

Cut the beef in 1" cubes.

Make a vinegar marinade: Place the garlic and red wine vinegar into a blender and mix to a smooth paste. Remove the tops and bottoms from the chillies and remove the seeds (do not put your fingers near your eyes or they will become inflamed!). Add the peppers to the blended paste.

Place the cumin seeds, turmeric, mustard ginger, salt and sugar into a small bowl and mix together. Pour this into the blender.

Remove the peel from the lemon, squeeze the juice, discard the pips and chop the inner pulp. Add the lemon juice and the seedless pulp to the blender, and blend well.

Place the cubed beef into a bowl and pour the blended mixture over it. Stir in the poppy seeds and marinate for 2 hours.

Finely slice the onion. Measure the tomato paste.

Now assemble: Pour some clarified butter into a heated pan and add the onions. Cook until opaque. Add the bay leaves and the cloves.

With a slotted spoon, sift the meat from the marinade and add to the frying onions.

Increase the heat to seal the meat quickly. Pour in the marinade. Cover tightly, reduce heat and simmer for one hour.

Add the tomato paste, stirring it thoroughly and cook for another 30 minutes. When the meat is tender, serve at once, piping hot.