Recipe by Victor Rodrigues
Ingredients:
500g beef mince
2 medium potatoes (peeled, cut into small 1 cm cubes)
2 tbsp Mangalorean bafat powder (adjust for heat)
2 large onions (finely chopped)
1 tbsp ginger garlic paste
2 green chillies (optional)
1 large tomato (chopped)
1/2 tsp turmeric powder
1 tbsp apple cider vinegar (or white vinegar)
handful of fresh curry leaves
coriander leaves (garnish)
salt to taste
oil (coconut oil is most authentic)
Steps:
- Heat oil in a large vessel. Add the curry leaves and onions. Sauté until the onions are translucent and starting to turn golden brown. Add the ginger garlic paste and green chillies; sauté for another minute until the raw smell disappears.
- Lower the heat. Add the bafat powder, turmeric, and a splash of water to prevent burning. Stir for 30 seconds until the spices smell toasted.
- Add the beef mince. Increase the heat to medium-high and brown the meat, breaking up any large clumps with your spoon.
- Add the chopped tomatoes and salt. Cook until the tomatoes soften and the oil begins to separate from the edges.
- Stir in the cubed potatoes and the vinegar. Add about 1/2 to 1 cup of water (depending on how saucy you want it, usually this is served semi-dry.
- Cover and simmer for 15-20 minutes until the potatoes are fork-tender. Adjust salt and vinegar to taste. Garnish with fresh coriander.
- ENJOY!