This is one of dad's favorite recipe which we love making at home, he has tweaked it to our palettes over the years but I'm sure you're going to love it too. We prefer using Veal meat because here we don't get Cow meat easily, they mostly slaughter buffalo, hence it's a tougher meat. Moreover we don't get cured meats either so our cooking time is longer and for the most part a lot of the meat dishes are braised, boiled or pressure cooked, this one is not. I hope you like this recipe. Enjoy!

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INGREDIENTS
1-kg Veal, small cubes
500-g Onions, diced
100-g Chillies, sliced diagonally
250-g Potatoes, small dice
1-tsp. Turmeric powder
1-tbsp. Pepper powder
1-tbsp. Cumin powder
3-tbsp. Ginger garlic paste
1/2-ltr. Stock, Beef or Chicken
2-tbsp. Vinegar 
1/4-cup Cooking oil
1-cup Coriander, fresh
2 Chillies, minced 
Salt to taste

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PROCEDURE
Step 1 - Prep
1. Wash the meat, use as lean as possible, cut into small cubes, about double the size of your thumb nail, keep aside and drain in a colander. 
2. Dice the onions and potatoes, keep the potatoes in a bowl of water to prevent turning brown. Chop the chillies, reduce quantity if you don't want it too spicy. Slice the garlic. 
Step 2 - Cook
1. Use a large shallow vessel or wok, add oil and heat. First add the onions and fry till translucent, now add the ginger garlic paste and fry well till the oil separates, for about 3-mins on medium heat. Now add the chillies and continue frying for another minute. 
2. Turn up the heat and add the meat, make sure you keep tossing and keep the heat high, you want the meat to fry not boil on a lower flame, do this for about 2-mins.
3. Now add all the spices, seasoning and incorporate well, continue frying on a medium heat, don't burn the spices, add more oil if it scorches.
4. Add beef stock or chicken stock to the vessel, bring to a boil, cover with a lid and reduce to a simmer. Cook the meat for about 15-mins or until half done.
4. Add the potatoes after draining, pour 1-cup of stock, reduce heat to a simmer and cook covered for 10-mins or until the potatoes are done. 
5. Turn up the heat, stir fry vigorously till most liquid evaporates, taste, season, adjust, taste!
6. Turn off the heat and leave uncovered for a few minutes, garnish with chopped coriander and freshly minced chillies for added flavor