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  1. Place meat in a sauce pan and cover with water.
  2. Boil until the meat is cooked through and remove from heat.
  3. Cool and reserve the water.
  4. Once the meat is cool, cut it into half inch squares.
  5. Place cumin, black pepper, cinnamon, cloves, turmeric, and chilies in a spice grinder or mortar and pestle.
  6. Grind together.
  7. Add tamarind and enough vinegar to form a paste.
  8. Fry the Onion, garlic, and ginger in a large saucepan.
  9. When the onions are soft, stir in the spice paste.
  10. Continue cooking until the onions and spices are well combined.
  11. Add the meat and the remaining vinegar and simmer for at least one hour.