660 Curries ~ Tart-Hot Beef with Malt Vinegar and Cayenne

I have had this book languishing on my shelves for almost a year now (maybe 6 months)and poverty finally made me dig it out. I had some frozen beef stew meat in the freezer and no budget. I have almost every spice you could imagine, but this recipe only requires a few. And I had some time on my hands.
The effort was minimal but the result was spot on. I served it with fresh mango, coconut rice, peas and cauliflower and my own homemade flatbread.

Gosht Vindaloo
Serves 4
1/2 cup malt vinegar (umm, I am poor right now, so I used what I had on hand. Coconut vinegar).
2 teaspoons cayenne
1/2 teaspooon ground turmeric
1 lb boneless beef stew, cut into 1 inch chunks
2 tbsp canola oil
4 oz pearl onions, peeled cut in half lengthwise ( again with the budget. Regular onion, 1/2 inch dice)
5 cloves garlic, finely chopped
6 dried red thai chilis or cayenne, stems removed (only had fresh on hand)
1 tsp coriander seeds, ground
1 teaspoon cumin seeds, ground
1 teaspoon kosher salt
2 tbsp chopped cilantro for garnish

Combine vinegar, cayenne and turmeric. Toss with meat and allow to marinate for 2hrs or overnight.
Heat oil in a sauce pan over medium high. Add onion, garlic and chili and cook for about 5 minutes.
Add beef and marinade. Cook until marinade has evaporated, 12 - 15 minutes. Add spices and salt, cook for a minute or two.
Add 1 cup of water and bring to a boil. Reduce heat, cover and cook until meat is fork tender and sauce is reddish brown ~ 40-45 minutes. Sprinkle with cilantro and serve.