Beef Mulligatawny Recipe

Heat the oil and fry the dry spices (except the whole peppercorns) with the half-cup of onions, ginger, garlic, green chili peppers and bay leaf.

Remove from the pan when the onions are golden brown, and set aside.

Dust the meat with the flour, and add to the pot, stirring quickly.

Add the vinegar, salt and milk. Turn the heat to low and simmer uncovered, stirring every now and then.

After an hour, add the cubed potatoes and the spiced onion mixture, and mix it well.

Now add the whole peppercorns and cook for another hour, or until the meat is very tender and the potatoes are soft. The gravy should be reduced and very thick by the time you remove the pot from the stove. Serve warm.