2 medium onions
1 green pepper
5 cloves of garlic
100ml-150ml white wine vinegar
500ml coconut milk
150ml tap water
1-2 tbsp cumin seeds
1 tsp coriander seeds
10 cardamom seeds
1/2 tsp ground turmeric
1 tbsp Garam Masala
1 tsp chili powder
4 fingers full of green coriander
Green beans (2 cm chopped)
200g Basmati rice
Put the cumin, coriander seeds, cardamom seeds, turmeric, chili powder and Garam Masala into a blender or spice grinder and turn it all into a powder. The seeds may remain a little less pulverised, but that is no problem. Put them on the side.
Take the meat, salt it, and fry it in oil and butter until all sides are sealed and some of the jiuces have run into the pan. Remove the meat, but keep the oily mix, and put in a little over half of the onions. Soften them, then add the garlic, and a minute later, the ground spices.
The spices should very quickly release their aromas, so then add the meat.
Follow this by adding the coconut milk, water and vinegar.
Cook on a low heat for a minimum of 40 minutes. Once ready, add the green coriander and serve immediately.
Serve with Basmati rice and green beans.