Beef or Lamb Vindaloo

Grind coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel to a fine powder.

Grind chilies with garlic, onion and ginger to make a paste.

Mix spice powder with vinegar.

Place meat in container and rub well with spice mixture.

Pour chili paste over meat and marinate for atleast 3 hours, or overnight.

Over high heat, heat ghee or butter in large heavy-bottom Dutch oven and fry meat until deeply colored.

Add bay leaves and stock and bring to a boil.

Reduce heat and simmer about 1 1/2- 2 hours, or until meat is very tender.

Season to taste.

This is one of those dishes that taste better the next day so, if time permits, keep that in mind.