Beef Buffad - cooking recipe

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

Preparation

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.
Sitr well and cook for 5 minutes, stirring occasionally.
Add the coconut milk, which should just cover the meat; if it does not, add a little water.
Add salt to taste.
Bring to a simmering point, cover and cook for about 1 1/2 hours, until the meat is almost tender.
Add the vingear and continue cooking for about 30 minutes, until the meat is tender and the gravy thick.