Spicy Goan-Style Beef Vindaloo

Ingredients

1/4 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

1/4 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

Directions

In a blender, combine the ¼ cup vinegar, garlic, ginger, Kashmiri chili, sugar, cloves, turmeric, cumin, cinnamon, ¾ teaspoon salt, 1¼ teaspoons pepper and 3 tablespoons water. Puree until smooth, about 1 minute. On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and the puree, then cook, stirring often, until fragrant and bright red, 3 to 4 minutes. Stir in ⅓ cup water and the beef, then distribute in an even layer.

Select More/High Sauté and bring the mixture to a boil. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to More/High. Set the cooking time for 8 to 8½ hours; the stew is done when a skewer inserted into a piece of beef meets no resistance. Press Cancel, then carefully open the pot.

If desired, use a large spoon to skim off and discard the fat from the surface of the cooking liquid. Select More/High Sauté. Cook, uncovered and stirring gently only once or twice, until the liquid is slightly reduced, 5 to 7 minutes. Press Cancel to turn off the pot. Stir in the remaining 1 tablespoon vinegar. Taste and season with salt and pepper. Serve sprinkled with cilantro.