Beef Buffad

Taken from Margeret Fultons book of Indian Cooking.

• Ready In: 1 hr 55 mins
• Serves: 4

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.