Caribou Bhajee

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3 tablespoons Madras curry powder

2 teaspoons fresh grated ginger

2 teaspoons tamarind paste (optional)

4 cloves garlic, diced very small

1/2 cinnamon stick, crushed

Malt vinegar

2 1/2 pounds caribou tenderloin cut into 1 1/2-inch cubes (lean lamb can be substituted)

2 ounces butter

1/2 teaspoon freshly ground black pepper

1 extra large onion, or 3 medium ones, chopped

4 blanched plum tomatoes or 1 (15 ounce) can crushed tomatoes

1 very large, or 2 medium bell pepper, cut into 2 inch by 2 inch strips

2 long green chiles, roasted, skinned, and sliced

1/2 pound mushrooms, cut in half

1 (15-ounce) can pineapple chunks in syrup, strained

1 teaspoon sea salt

Hot water, if necessary

Cooked basmati rice, as an accompaniment

Cilantro, for garnish