This is an authentic recipe, not one from a book from Tanzania by way of India

A)
6 chicken legs, skinned and cut up (keep the bones) or
2 lbs beef, boiled for 1 hour
1/2 cup plain yogurt
2 tsp ginger
2 tsp garlic
1 tsp salt
1 tsp black pepper
1/2 tsp turmeric

B)
3-4 tbsp oil
1 can tomato paste
1 large tomato, chopped
3 green onions, chopped
1/2 medium green pepper, chopped
2 tbsp lemon juice

C)
2 1/2 cups basmati rice, washed
7 cups water
2 tbsp salt

D)
2 tbsp oil
3 cloves
1 cinnamon stick
4 peppercorns
1 tsp jeera seeds

Instructions

A) Mix these together and cook, covered, in a medium pot until the chicken is done.

B) Heat oil in a frying pan. Add above ingredients and  fry for 1-2 minutes. Add mixture to the chicken and add 2 tsp garam masala and 1 cup fried onions. Salt and 1  tsp chilli powder can be added also if desired. 

C) Boil water. Add rice and salt and continue boiling  until nearly, but not quite, cooked. Strain and place in a  Corningware pot.

D) In a frying pan heat oil. Add cloves, cinnamon,  peppercorns, and jeera seeds. When slightly brown  pour over rice. Make a layered dish of  rice-meat-rice-meat. Cover and place in Microwave oven for 10 minutes or  conventional oven for 20 minutes at 190C.
 

Grind cumin seeds, red chillies, pepercorns, cardamom seeds, cinnamon and black mustard seeds in a grinder.  Put the ground spices in a bowl. Add the vinegar, salt and sugar.  Mix and set aside.   

Heat the oil in a wide, heavy pot over a medium flame.  Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp.  Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor.  (Turn the heat off).  Add 2-3 table- spoons oof water to the blender and puree the onions.  Add this puree to the ground spices in the bowl.  (This is the vindaloo paste.  It may be made ahead of time and frozen.)  

Dry off the chicken chunks with a paper towel and remove large pieces of fat, if any.  

Put the ginger and garlic into the container of an electric blender or food processor.  Add 2-3 tablespoons of water and blend until you have a smooth paste.

Heat the oil remaining in the pot once again over a medium-high flame. When hot, put in the chicken chunks, a few at a time, and brown them lightly on all sides.  Remove each batch with a slotted spoon and keep in a bowl. When all the chicken has been removed from the pot put the ginger-garlic paste in the same pot.  Turn down the heat to medium.  Stir the paste for another few seconds.  Add the coriander and turmeric.  Stir for another few seconds.  Add the chicken, any juices that may have accumulated as well as the vindaloo paste and 225 ml (8 fl oz) water.  Bring to a boil.  Cover and simmer gently for an hour or so, until the chicken is tender.  Stir occasionally meanwhile.