Beef Vindaloo

500 g stewing beef, cut into serving pieces
½ tablespoon ground coriander
½ teaspoon each ground cumin seed, ground mustard seed, ground chili peppers
1 teaspoon ground turmeric
¼ teaspoon ground black pepper, ground ginger
Wine vinegar
1 large onion, finely sliced
2 garlic cloves, finely sliced
2 fresh or pickled green chili peppers, finely chopped
60 g ghee or other fat
Salt
Lemon juice

Mix the spices into a paste with vinegar. Lightly fry th eonion, garlic and chilies in the ghee for 3 to 4 minutes. Add the paste and cook for 3 to 4 minutes longer, then add the meat and, with the pan covered, let it cook in its own juice for at least 2 ½ hours. As necessary, add just enough water to form a thick rich gravy. Add salt and lemon juice to taste.