Beef vindaloo

Recipe:     
Combine all spices (curry powder, masala, garlic, ginger, chillies, tamarind water and peppercorns) with vinegar to form a paste.  
Use a small portion of paste to coat meat and marinate for 30 minutes.
In a saucepan, heat oil on med-high, add onions, saute until slighty brown.(if using poppy seeds saute with onions)  
Add the bay leaves, spice paste mix, stir regularly and add 3 tbs of water, if necessary, and cook for about 5-8 minutes.
Add beef into saucepan and saute for 5-8 minutes. Add a litre (4 cups) of water, salt to taste and then the palm sugar(brown sugar) and cook on low heat until meat is tender.(approx.- 90 minutes)
Add curry leaves and cook for a further 5 minutes. Serve with steamed rice.

1 kg of gravy beef or stewing beef
6 garlic cloves (2 tablespoons crushed)
2 tablespons of crushed ginger