Instructions

1. 1
   Brown the meat in half the coconut oil. Add half the meat masala powder and fry for a minute.
2. 2
   Add the vinegar and fry for a minute more. Add 1 cup water and cook till the meat is about half done.
3. 3
   Sauté the sliced onions and chopped chillies with the remaining coconut oil in a wok or a suitable vessel over medium heat.
4. 4
   Add the ginger and garlic after about 4 minutes. Keep stir frying for about 3 more minutes.
5. 5
   Mix in the remaining meat masala powder, and cook until the onions are translucent.
6. 6
   Add the beef stock cube and ¼ glass of water, keeping on low heat for around 4 minutes. Keep adding a bit of water as necessary to make sure that the paste mix does not stick to the bottom of the vessel/wok.
7. 7
   Add the half-cooked meat and mix well. Keep on medium heat until the meat is cooked thoroughly.
8. 8
   Add ¼ cup of water and the potato flakes/powder and mixture. You can vary the amount of the water/potato mix to desired thickness of the dish.
9. 9
   Remove from fire and hold for 3–5 minutes before serving.