I have always been interested in real fusion cuisine, like the dishes which developed in the former Portuguese colonies of Goa in India and Macau in China.  So, when I saw a recipe for a Goan comfort food on www.niksharmacooks.com , I wanted to try it out.  One of the signs of the Iberian influence was the inclusion of vinegar in the sauce, and another was the suggestion to serve it on fluffy bread rolls, which is what I did.  This will make 4 servings and take about an hour.

4 Tbs. olive oil, vegetable oil, or ghee, divided (I used vegetable oil)

1 large (400 g.) Russet potato peeled and cut into ¼ inch dice  (I used baby potatoes since that is all I had on hand)

Salt

1 large (300 g.) yellow onion, diced

1 large (70 g.) carrot, peeled and diced

2 Tbs. finely chopped garlic

2 Tbs. grated ginger

1 tsp. garam masala

1 tsp. Kashmiri chili powder

½ tsp. ground turmeric

¼ tsp. ground cloves

2 Tbs. tomato paste

1 lb. ground beef or lamb (I used beef)

½ cup water

¼ cup malt vinegar

1 cup (120 g.) frozen peas

Salt to taste

1 small green chili (I used a jalapeno)

2 Tbs. chopped fresh cilantro

Preheat the oven to 400 degrees.  Put a silicon mat on a cookie sheet.  Spread out the diced potatoes and drizzle with 2 Tbs. of the oil.  Roast for about 30 minutes, until cooked through and golden.  About halfway through stir the potatoes.

While the potatoes are cooking make the spiced meat mixture.  Start by heating the remaining 2 Tbs. of oil in a Dutch oven over medium heat.  Sauté the onions and a little salt until the onions are soft, stirring occasionally. Add the carrots and cover with a lid, stirring occasionally.  Cook until the carrots are also soft.

Add the garlic, ginger, spices, and tomato paste, and cook until fragrant, about a minute. 

Break the ground meat into small clumps and add it to the pot.  Add the water and vinegar.  Bring to a boil and reduce to a simmer.  Cover and cook until the meat is cooked through, stirring occasionally, about 15 minutes.

Add the peas and cook another 5 minutes.  Check seasoning.

Serve over cut fluffy dinner rolls or white rice.  First the starch layer, then the meat and vegetable layer, then the potatoes, then the chopped cilantro and chopped chili.  (I also liked adding some sweet Thai chili sauce.)