In a large, heavy-bottomed pot, heat the oil over medium heat. Add the meat cubes and lightly fry until golden, about 12-15 minutes. Remove the meat and set aside.

Add the onion to the same pot and fry until it begins to turn golden, 5-7 mins. Add the dry seasonings, garlic and hot pepper and continue to fry for another 3 minutes until aromatic. Add the meat cubes, potato, tomatoes, tomato paste, tamarind paste, vinegar and 3 cups of water and bring to a boil.

Lower the heat to a very low flame and cook, covered for about two hours (or more) until the meat becomes very soft and the sauce has thickened. Be sure to mix occasionally, adding water as needed to maintain a velvety sauce.