Total Time
1hr 55mins
Prep 15 mins
Cook 1 hr 40 mins

Taken from Margeret Fultons book of Indian Cooking.

Ingredients Nutrition

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.
Most Helpful

This is very good, it has a taste somewhat like vindaloo, I imagine because of the vinegar. We were suspicious of the amount of vinegar so added it some at a time until we felt we were at the right place, which was half of the called for amount. We also used sirloin in this, which was a good thing, as it cut about 45 minutes off the cooking time to get the meat tender. Has a nice heat level! Thanks for sharing-

Sue Lau February 22, 2013