Sautee the onions and garlic in bone marrow fat until translucent. Add Club House Garam Masala and cook out for about 3 minutes. Add the ground beef. Deglaze with the white wine and vinegar. Add cornstarch mixture and stir well. Season to taste. Reserve.
Cornstarch Mixture
Mix cornstarch with equal parts of cold water and reserve.
Dough
Add the yeast to warm water and let sit for a couple of minutes. In a large bowl, combine flour, sugar and baking soda. Combine flour mixture with yeast and warm milk. Kneed the dough until it becomes a solid mass. Place dough in an oiled bowl and allow to rest for about 40 min in a warm area, it should double in size.
Assembly
Remove dough and roll into a log, cut into 12 even pieces. Roll the pieces into approximately 4 inch circles.
Place a large spoonful of the filling in the middle and crimp the dough around the it. Place in a steamer basket or on a tray with parchment. Steam in the bamboo steamer or in a steamer.
Service
Plate the Curry Beef and Bone Marrow Steam Buns in a decorative manner on a board or plate with a side of black vinegar.
