Beef vindaloo AND chicken saag

Dan and Georgie made this delicious curry for us with veges and stuff they picked up at the Borough markets.  It was fantastic!

1 Tbsp cumin seeds
4 dried red chillies
1 tsp black peppercorns
5 green cardammon pods
1 tsp fenugreek seeds
1 tsp black mustard seeds
1/2 tsp salt
1/2 tsp Demerara sugar
4 Tbsp white wine vinegar
4 Tbsp oil
1 large onion finely chopped
900g stewing beef diced
2.5th piece Ginger grated
1 garlic clove crushed
2 tsp ground coriander
1/2 tsp ground turmeric

Grind cumin, chillies, peppercorns, cardamom pods, fenugreek seeds and mustard seeds.
Add salt, sugar, and vinegar.
Heat half of the oil and fry the onions for 10 min.   Blend this with the spice mix.
Heat the remaining oil and fry the meat until it is browned. Remove and set aside.
Add Ginger and garlic and fry 2 min. Stir in ground coriander and tumeric and fry 2 min.
Add spice paste and fry for 5 min.
Add meat. Add 1/2 pint water. Cover and Cook 1-1.5 hours until meat tender



Chicken saag
225g spinach washed not dried
2.5cm piece Ginger grated
2 garliccloves crushed
1green chilling rough chop
200ml water
30ml oil
2 bay leaves
1/4 tsp peppercorns
1 onion chopped
4 tomatoes, skinned and finely chopped
2 tsp curry powder
1 tsp salt
1 tsp chilly powder
3 Tbsp natural yoghurt
8 chicken thighs

Cook spinach without water in tightly covered sUcepN for 5 min
Blend spinach garlic Ginger chilli and 50ml water
Heat oil. Add bay leaves and peppercorns. Fry 2 mins. Add onion fry till browned.
Add Tom and simmer 5 min
Add curry, chilli, salt. Cook 2 min
Add purée and 150ml water. Simmer 5 min.
Add yoghurt 1 Tbsp at a time and simmer 5 min.
Add chicken. Cover and cook 25-30 min.