Boil the meat, peppercorns, one onion and salt for 20 minutes, drain and
reserve the water. Slice the remaining onions and finely chop the ginger,
garlic, chillies, corriander and mint. Fry the onions until translucent.
Add the remaining chopped ingredients and meat. Pour in about 1 cup of the
reserved water and simmer until the meat is done. Add the tamarind and
continue cooking, uncovered over a high heat until the moisture has
evaporated.
From archives of rec.food.recipes
Date: Tue, 31 Jan 1995 08:20:10 GMT
From: trev@wg.icl.co.uk (Trevor Hall)
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