Brown meat

Ingredients

    Meat 2 kg (lean boneless)
    Coconut 1 cup (grated)
    Onion 1/2 cup (finely chopped)
    Ginger 1 1/2 tbsp (paste)
    Garlic 1 tbsp (paste)
    Cinnamon 3/4 tsp (ground)
    Green chili 1/2 tsp (ground)
    Coriander leaves 1/4 cup (finely chopped)
    Cooking oil 1 cup
    Salt to taste


Preparation

    Cut the meat into 5 cm (2”) cubes.

    Grind the coconut to make paste.

    Combine all ingredients except the oil.

    Mix well and marinate for one hour.

    Heat the oil in a saucepan, add the meat, stir, cover and bring to a boil.

    Simmer over a low heat until meat is tender.

    If meat is not tender add water as necessary and cook further as required.

    Keep over a very low heat for about an hour or till oil separates.

    Serve hot with  parata or pullao.