Instructions: 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.

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