Beef Vindaloo

3 1/2 teaspoons cayenne pepper
1 teaspoon cumin seeds
1/2 teaspoon clove powder
1 1/2 teaspoon cinnamon
1 teaspoon freshly ground black pepper
1/4 star anise
1/2 teaspoon mined ginger
6 garlic cloves, crushed
1 teaspoon tamarind paste
1 Tablespoon vinegar
2 Tablespoons oil
3 medium onions, finely chopped
750 g stewing beef
Salt, to taste
1/2 teaspoon sugar
15 curry leaves

Combine the spices, ginger, garlic and tamarind with the vinegar to make a smooth paste. If time permits, rub into beef and let sit for 15 minutes. Heat the oil and a large pot and fry the onions on medium heat until brown. Add the spice paste and cook for another 5 minutes, stirring continuously. You can add a little water if needed. Add the beef and saute for another 5 minutes. Add 3 C water, salt, sugar and cook over low heat until tender (about 1 hour). Stir in curry leaves and cook for another 5 minutes. Serve with rice.