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. ---------------------------------------------------------------------------
Nutrition
Ingredients
