Spicy Goan-Style Beef Vindaloo

Ingredients

• ¼ cup plus 1 tablespoon white vinegar, divided
• 12 medium garlic cloves, smashed and peeled
• 1 inch piece fresh ginger, peeled and roughly chopped
• 4 teaspoons Kashmiri chili powder (see headnote)
• 2 tablespoons packed brown sugar
• 4 whole cloves or ⅛ teaspoon ground cloves
• 2½ teaspoons ground turmeric
• 2 teaspoons cumin seeds
• ¼ teaspoon ground cinnamon
• Kosher salt and ground black pepper
• 2 tablespoons neutral oil
• 3 pounds boneless beef chuck roast or leg of lamb, trimmed and cut into 1- to 1½-inch chunks
• Fresh cilantro, to serve

Instructions

1. Puree vinegar, garlic, ginger, Kashmiri chili, sugar, cloves, turmeric, cumin, cinnamon, salt and pepper.
2. Sauté the spice puree in oil until fragrant and bright red.
3. Add water and beef or lamb; pressure-cook on high for 28 minutes.
4. Reduce the liquid gently, stir in the remaining vinegar, season, and serve with cilantro.