Spicy Goan Beef curry

SERVES 6

7 dried red chili peppers
¼ cup malt vinegar
3 cloves garlic, peeled
1 (4-inch) ginger, peeled
1 large onion, chopped
1 tablespoon cumin seeds
3 teaspoons coriander seeds
2 teaspoons mustard seeds
1 teaspoon ground cinnamon
½ tablespoon soy sauce
Salt to taste
½ teaspoon ground turmeric
2 pounds beef, and cut into 1-inch pieces
3 tablespoons vegetable oil
5 curry leaves
3 tablespoons tomato paste
3 cups water
1 tablespoon cilantro, chopped

Soak the red chilies peppers in the vinegar, for about 2 hours. In a food processor or a blender, grind together the chilies with the vinegar, garlic, ginger, and onion until fine paste. Mix in the cumin, coriander, mus-tard, cinnamon, soy sauce and turmeric. Blend to make a smooth paste.

Add the spice paste to the beef and mix well in a large bowl, mak-ing sure all the pieces are well-coated with the mari-nade. Cover with plastic wrap and marinate in the refrigerator for at least 4 to 6 hours.

Heat the oil in a large nonstick saucepan over medium-high heat. Add the curry leaves and the beef with all the marinade. Cook, stirring, over high heat until the pieces are well-browned, about 5 to 7 minutes. Add the tomato paste and water and cook until the beef is tender, about 30 to 40 minutes.

Serve hot garnished with fresh cilantro.