Preparation:
Mix together the coriander, cumin, salt, turmeric, and powdered chile. Add the vinegar and mix into a paste.

Heat the vegetable oil over medium heat in a large saucepan or deep skillet. When hot, add the onion and cook until just browned. Add the spice paste and cook about 1 minute. Add the beef and stir until meat is well coated with the spice paste. Pour in stock, add tomato paste and cover. Cook about 1 hour 30 minutes, or until beef is tender.

I served this with the Blackeyed Peas with Mushrooms, and plain Basmati rice.

From: Jonathan T. Smillie" BR> Posted By: Jonathan T. Smillie, Via:Chile Head Mailing List
Post Date: Mon, 01 Mar 1999