East Indian™ Indal masala (VIndaloo Masala)
8-10 Kashmir chilies
10 flakes of garlic - large
1 inch piece ginger
½ tsp jeera
¼ tsp turmeric
2 tbsp oil
Grind the vindaloo masala to a paste with vinegar. Heat oil in a vessel and add chopped onions. Fry well add the masala paste and fry for a few minutes more.
Add mince, fry add a little water, and cook under pressure for 15 minutes. Garnish with chopped fresh coriander.