1 medium onion chopped
1/3 tsp ground cumin or 1 tsp cumin seeds
2 cloves garlic
1/4 cup vinegar
1 tbsp turmeric
2 lbs boneless beef
1 tbsp coriander powder
2 tsp chili powder
3 tbsp ghee
1/2 tsp light mustard seeds
4 cups water
1/2 tsp fenugreek
salt to taste
Blend onion and garlic in food processor, grind spices in a spice grinder (or use motar and pestle) and add to the above mixture. Add enough vinegar to make a thick, stiff, paste.
Pat beef dry, put paste and meat in a baggie and apply work paste into beef. Let marinate overnight. Melt the ghee (or butter if no ghee) in a large pot or dutch oven. Heat the beef until it is brown (as in cooked through, not browned like fried). Add water, cover pan and cook over low heat until beef is tender. Remove the cover and heat again.
If too dry add water, if too watery cook it down. Cool and reheat later for best flavor. Serve with rice.
6-8 servings (without rice), 181 calories.
Original recipe can be found here: http://www.newkerala.com/recipes/Indian-Recipes/More-Recipes/Beef-Vindaloo-Recipe.html.