Ingredients
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3
-
2
-
2
-
3
-
3 1/2
-
750
-
1/2
-
1
-
1
-
1
-
-
-
-
-
Directions
Beef Buffad,Taken from Margeret Fultons book of Indian Cooking.,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-
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Steps
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1
Done
|
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
Done
|
Sitr Well and Cook For 5 Minutes, Stirring Occasionally. |
|
3
Done
|
Add the Coconut Milk, Which Should Just Cover the Meat; If It Does not, Add a Little Water. |
|
4
Done
|
Add Salt to Taste. |
|
5
Done
|
Bring to a Simmering Point, Cover and Cook For About 1 1/2 Hours, Until the Meat Is Almost Tender. |
|
6
Done
|
Add the Vingear and Continue Cooking For About 30 Minutes, Until the Meat Is Tender and the Gravy Thick. |
