1:Poor; 2:Fair; 3:Average; 4:Good; 5:Excellent

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Posted by M.ALEX PERERA / LE MERIDIEN on January 16, 19102 at 20:01:29

01 KG BEEF SHUNK CUT IN TO CUBES
01 KG POTATO PEELED AND SLICED THICK
250 GM ONION RINGS
100 GM CHOPPED ONIONS
100 GM CHOPPED GINGER AND GARLIC
05 NOS SLICED GREEN CHILLIES
1/2 CUP WHITE VINEGAR
02 CUP COCONUT MILK
SOME CURRY LEAVES AND PANDEN LEAVES{RAMPE}

BLEND SOME BLACK PEPPER CORN,CINNAMON. STICK, CLOVES, CARDAMON, MUSTARD SEEDS TOGETHER IN TO POWDER. THEN MIX WITH MEAT AND VINGER, SALT, CURRY LEAVES, RAMPE, ONION AND GINGER GARLIC. THEN KEEP THIS MIXTURE OVER NIGHT IN FRIDGE.

NEXT DAY HEAT OIL IN THE PAN ADD MEAT MIXTURE COVER AND COOK FOR FEW MINUTES. ADD LITTLE WATER AND BRING TO THE BOIL AND SIMMER UNTIL MEAT HALF DONE.THEN ADD POTATO COVER AND COOK TILL POTATOES DONE. ADD COCONUT MILK ONION RINGS AND GREEN CHILLIES COOK FOR FEW MINUTES AND SERVE WITH RICE. Print this recipe       Email this recipe