Beef Buffad

• 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

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.

oil, onions, garlic, green chilies, ginger, chuck steaks, chili powder, turmeric, pepper, ground cumin, ground coriander, ground cinnamon, ground cloves, coconut milk, cream coconut, salt, vinegar

Taken from www.food.com/recipe/beef-buffad-484917 (may not work)