Beef Buffad

Submitted by Satyne

"Taken from Margeret Fultons book of Indian Cooking."

 

• Ready In: 1hr 55mins
• Ingredients: 17
• 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.

Reviews

[PalatablePastime]

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-