Beef Buffad

I’m an Indian food junkie.  For a few years I lived in a town that had no quality ethnic food.  Instead of sitting in my apartment pining away for a good butter chicken or beef vindaloo I bought an Indian cookbook.  I haven’t been using it much in the last little while (two Indian restaurants within 6 blocks makes it far too easy to avoid cooking) but last night I decided to fire up the electric element and cook something that smelled good.  I tweaked the recipe as I made it and it turned out fantastic.  Too bad I was too lazy to make naan.

Ingredients
3 tablespoons vegetable oil
2 onions, sliced
2 garlic cloves, finely chopped
3 fresh green chiles, chopped (I used jalapenos and they worked just fine)
1 1/2 inch piece of fresh ginger root, chopped
1 1/2 pounds round steak, cubed
1 teaspoon chili powder
2 teaspoons turmeric
2 teaspoons freshly ground black pepper
2 tablespoons ground coriander seeds
1 teaspoon ground cinnamon
1 teaspoon ground cloves
800 ml coconut milk
5/8 cup vinegar salt to taste

Directions
Heat the oil in a large saucepan and add the onions, cooking until they are just beginning to caramelize. Add the garlic, chili peppers, and ginger. Cook for 1 minute and then add the beef and the dry spices. Stir well and cook for 5 minutes.

Add the coconut milk. If it doesn’t cover the meat, add some water until the liquid is just covering all the meat. Add salt to taste. Bring the pot to a simmer, cover and cook for 1 1/2 hours.

Stir in the vinegar and continue to cook at a simmer for another 30 minutes.

Serve with basmati rice to 4-6 people.