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Prep Time: 15 Minutes Cook Time: 85 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Taken from Margeret Fultons book of Indian Cooking. Ingredients:
3 tablespoons oil |
2 onions, sliced |
2 garlic cloves, finely chopped |
3 green chilies, chopped |
3 1/2 cm piece ginger, chopped |
750 g chuck steaks, cubed |
1/2 teaspoon chili powder |
1 teaspoon turmeric |
1 teaspoon pepper |
1 teaspoon ground cumin |
1 tablespoon ground coriander |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1 1/4 cups coconut milk, or |
90 g cream coconut melted in 1 cup warm water |
salt |
1/2 cup vinegar |
Directions:
1. Heat the oil in a large saucepan, add the onions and fry until they are just beginning to brown, then add the garlic, chillies and ginger. Fry for 1 minute, then add the beef and remaining spices.
2. Sitr well and cook for 5 minutes, stirring occasionally.
3. Add the coconut milk, which should just cover the meat; if it does not, add a little water.
4. Add salt to taste.
5. Bring to a simmering point, cover and cook for about 1 1/2 hours, until the meat is almost tender.
6. Add the vingear and continue cooking for about 30 minutes, until the meat is tender and the gravy thick.
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