This is one of my all time favorites.

2 lb beef cut into cubes
1/4 cup garlic
1/2 cup red wine vinegar, or a mixture of sangria, vinegar and balsamic vinegar
4 small hot red chiles
1/4 tsp cumin seeds
3/4 tsp tumeric
1 tsp dry english mustard or regular mustard will do fine
1 lemon or lime
1/4 tsp ginger
1/4 cup brown sugar
2 bay leaves
5 cloves, whole
3 tbsp poppy seeds
1 small onion
1/2 cup tomato paste
butter
salt and pepper to taste

Directions
Place the garlic and vinegar into a blender and mix to a smooth
paste. Remove the tops and bottoms of the chiles and remove the
seeds. Add the peppers to the blended paste. Put cumin seeds,
tumeric, mustard, ginger, salt and sugar into a small bowl and mix
together. Pour this mixture into the blender. Remove the peel from
the lemon, squeeze the juice, discard the pips and chop the inner
pulp. Add the juice and the pulp to the blender, then blend
thoroughly.
Place the beef into a bowl and pour the blended mixture over it.
Stir in the poppy seeds and marinate for two hours. After meat is marinated, finely slice the onion.
Melt some butter in a skillet over med. heat, and add the
onions. Cook until opaque. Add the bay leaves and cloves. Add the meat from the marinade to the frying
onions, increasing the heat so that the meat is sealed quickly. When
the meat is sealed all over, add the marinade.
Cover tightly, reduce heat to low and simmer for 1 hour. After
the meat has cooked for 1 hour, add the tomato paste, stirring it
thoroughly into the meat mixture, and cook for another 30 min.

Goes well with roasted potatoes and a 6 pack of beer. Slice about 3 or 4 potatoes up and throw in a plastic bag. Add a couple of table spoons of pepper and salt to the potatoes and then add about double that amount of onion salt. Shake the shit out of the bag to distribute the spices and them put in aluminum foil. Silce off the top of a complete garlic cluster or two and add that to the potatoes. Bake in the oven at 400 degrees or so, about two hours. Get you a fresh loaf of bread and squeeze the roasted garlic over it. If you don't like this then you just ain't right:)

belongs in the sticky post----"the kitchen"/// this is where my parentz did mosta their fightin