A very simple stewed beef recipe with an irresistible aroma. A hardy dish perfect for cold winter days.
In a mortar and pestle, crush the black pepper and the cardamom.
In a pan over medium heat, heat the oil and add the dry spices. Cook for 2 minutes.
Add chopped pepper, onion, ginger and curry leaves. Cook 7-10 minutes more, being careful not to brown the onions.
Remove seasonings, leaving only cooking oil in pan.
Flour the beef cubes and cook a few minutes in oil. Add vinegar, half can coconut milk, and just enough water to cover. Simmer for 15 minutes.
Meanwhile, peel and dice potatoes.
Add potatoes, salt and seasonings to beef. Simmer until potatoes are tender.
Add remaining coconut milk and heat through over low heat. Briefly bring to a boil. Serve.