Beef Vindaloo

If Kashmiri Chiles cannot be found I've used a blend of Chiles de Arbol, Chiles Pequin, and Chiles Guajillo in the following ratio: 08:08:05

If Kashmiri Chiles cannot be found I've used a blend of Chiles de Arbol, Chiles Pequin, and Chiles Guajillo in the following ratio: 08:08:05

Ingredients

1

Add Vindaloo Paste spices to a dry skillet
2

Dry toast Vindaloo Paste spices over medium heat, moving frequently, until fragarent; approximately 30 secs to 01 minute.
3

Transfer Vindaloo Paste spices to spice grinder and grind well
4

To a mini food processor add the 04 large cloves of garlic, 01/02 inch of ginger, 02 tablespoons apple cider vinegar, 01 tablespoon oil, and the Vindaloo Paste spices.
5

Blend these well adding hot water as needed to form a paste.
6

Add the paste to the beef.
7

Add turmeric.
8

Thoroughly mix the paste throughout the meat.
9

Allow to marinate MINIMUM 04 hours up to 24.
10

Heat 02 tablespoons oil, in preferably a Dutch oven, over medium-high heat until the oil is shimnery.
11

Add the onions, kosher salt, cinnamon.
12

Sautée this for about 10 minutes or until onions are a medium dark amber color.
13

Add to this the marinated meat - juices, spices, and all.
14

Cook this meat for about 05 minutes.
15

Add 01 cup of hot water
16

Add the potatoes.
17

Lower heat to medium or medium-low.
18

Cover and allow to cook until meat is tender: 45 to 60 minutes, being sure to give a stir around every 10 minutes or so adding additional water as needed to prevent mixture from sticking to bottom.
19

If after meat is ready and mixture is too runny, add a cornstarch slurry to thicken: 01 teaspoon cornstarch to 01 tablespoon water and add. Repeat until your desired consistency is reached.
20

Serve with basmati rice and naan.