Goan steak and potato

• Grind the garlic, peppercorns, salt and a little water to a thick paste.
• Using a meat mallet, pound the steak into even, flat steaks as thin as possible without breaking up the meat.
• Work the garlic paste into the meat thoroughly. Put on a plate, cover and leave to marinate overnight in a refrigerator.

to cook

• In a large wide pan, place the onions in an even layer covering the entire bottom of the pan. Layer the tomatoes evenly over the onions, and then layer the potatoes over those. Add the beef in an even layer over the potatoes, and pour over any remaining marinade, particularly any garlic pieces. Sprinkle over the Kashmiri chilli powder, and drizzle with the oil.
• Place the pan on a medium heat, and cook, uncovered for five minutes. Do not mix or stir.
• Add the vinegar and water, and bring to a boil. Reduce heat to very low, and place a dinner plate over the meat - see notes. Cover the pan and cook on a low heat for 30 minutes.
• Check every 10 minutes to ensure there is at least some liquid in the pan. Gently shake the pan occasionally but do not stir. If you need to add water use as little as possible.
• After 30 minutes, increase the heat to medium and remove the dinner plate and lid. Check every 5-10 minutes to ensure the dish hasn't dried out. Ensure the potatoes are cooked by using a skewer. Add water, a tablespoon at a time if required.
• Once the potatoes are cooked, the sauce should be very thick, but there won’t be much of it. At best there would be a few tablespoons. If there is more, take heat to high for a minutes to allow it to reduce. Be carelful not to allow dish to burn.
• Serve directly from the cooking pan.