5 cm stick of cinnamon ,1x tsp black pepper,cumin,cloves,seeds from 12 cardamom pods,8 cloves of garlic, 2 thumb size bits of ginger,1 tsp salt ,brown sugar, 2 tbs chilli powder 1/2 turmeric ,5 x tabs white wine vinegar,2 x tabs tamarind liquid., 2 x red shallots.
That's going to be the marinade,grind all the spices,bash the garlic,ginger,shallots.Mix everything into a wet paste. Rubbed all over meat ,sit in fridge overnight.
Vindaloo is normally a wet stove top dish . Fry onion,add meat,brown add water,tomato,green chilli.
Low & slow for a couple of hours. Normally made with beef shin,chuck steak .
The problem is restaurants doing Indian food have it on the menu because it's unusual ,beef for starters & they are trying to cover the food from a big diverse country.The cook may never have eaten it, or even been to Goa but Anglo's expect a vindaloo on the menu & expect it to be stupid hot because they don't know any better.