Beef Buffad

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

Taken from Margeret Fultons book of Indian Cooking.

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  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.