Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Serves: 6
Time required: 1 hour 45 minutes.
2 kg Beef from the “Round Portion” or “Top Rump part”
2 large onions cut into quarters
2 teaspoons pepper powder
2 teaspoons chilly powder
Salt to taste
3 tablespoons oil
3 large potatoes pealed
1.Wash the meat and rub the salt and pepper well into it.
2. Place it in a big pan or a pressure cooker, and cook on high heat for a few minutes.
3. Keep turning the meat on all sides till it changes colour.
4.Add the onions, potatoes and sufficient water and cook till the meat is tender.
5. Transfer to an oven proof dish and bake in a moderate oven till the meat is nicely brown all over and the potatoes too are well roasted.
Serve with steamed vegetables and bread