Vindaloo Curry Recipe | Napoleon

Ingredients

• 2 lb. (1 kg) Goat shoulder or chuck (sub beef chuck)
• Salt to taste
• 4 tbsp. Kashmiri chili powder
• 2 tsp. coriander seed
• 3 tsp. cumin seeds
• 4 whole cloves
• 4 cardamom pods
• 1 tsp. black peppercorns
• ½ tsp. turmeric
• 2 tsp. cinnamon
• 2 tsp. brown sugar
• 8 cloves garlic
• 2 tbsp. chopped fresh ginger
• 1/3 cup (79 ml) cider vinegar
• 1 tbsp. tamarind paste (optional)
• water to thin
• Vindaloo:
• 3 tbsp. ghee (sub unsalted butter)
• 1 medium yellow or Spanish onion
• 2 tsp. ginger, minced
• 2 cloves garlic, minced
• 1 can (156 ml) tomato paste
• 2 cups (473 ml) beef stock
• To Serve:
• Basmati rice for serving
• Cilantro for garnish
• Greek yogurt, plain for garnish
• Naan for serving