Tart-Hot Beef with Malt Vinegar and Cayenne

Goan vindaloos rely on fermented palm vinegar or cashew vinegar to tone down (just a tad) the cayenne, found in two forms in this curry: whole and ground. In the absence of those two kinds of vinegar in this country, I am using sweet malt vinegar for an equally satisfying balance. I usually make sure there is a bowl of plain yogurt on the table for those who may not be bold enough to savor the heat of the vindaloo.