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1
Place the garlic and vinegar into a blender and mix to a smooth paste.
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2
Remove the tops and bottoms of the chiles and remove the seeds.
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3
(do NOT put your fingers near your eyes, or they will become inflamed).
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4
Add the peppers to the blended paste.
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5
Put cumin seeds, tumeric, mustard, ginger, salt and sugar into a small bowl and mix together.
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6
Pour this mixture into the blender.
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7
Remove the peel from the lemon, squeeze the juice, discard the pips and chop the inner pulp.
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8
Add the juice and the pulp to the blender, then blend thouroughly.
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9
Place the beef into a bowl and pour the blended mixture over it.
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10
Stir in the poppy seeds and marinate for two hours.
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11
(Be careful not to spill this marinade, or you might have to move from your home!)
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12
After meat is marinated, finely slice the onion.
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13
Pour some clarified butter a skillet over medium heat, and add the onions.
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14
Cook until opaque.
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15
Add the bay leaves and cloves.
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16
With a slotted spoon, lift the meat from the marinade and add to the frying onions, increasing the heat so that the meat is sealed quickly.
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17
When the meat is sealed all over, add the marinade.
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18
Cover tightly, reduce heat to low and simmer for 1 hour.
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19
After the meat has cooked for 1 hour, add the tomato paste, stirring it thoroughly into the meat mixture, and cook for another 30 min.
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20
When the meat is tender, serve at once - piping hot.
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21
This is very hot!
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22
Nice served with plain boiled or steamed long grain rice.
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23
For a nice cooling touch you might serve with a lime cordial.
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24
Note: When using the hot chilies, remove the placenta as well as the seeds (the inside fleshy membrane) as it contains Capucin and can cause inflamation if you eat too much.
