Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

July 16, 2011

ANGLO-INDIAN ROAST BEEF

Ingredients A 2 kg chunk of tender beef preferably from the Round or Rump Portion 2 teaspoons Pepper Powder 1 […]

Ingredients
A 2 kg chunk of tender beef preferably from the Round or Rump Portion
2 teaspoons Pepper Powder
1 teaspoon Chillie Powder
3 red dry chillies broken into bits
1 small cinamon stick
3 cloves
Salt to taste
3 tablespoons butter or oil
3 large potatoes peeled and cut into halves

Wash the meat and rub the salt, pepper and chillie powder well into it all over. Heat a large pan or pressure cooker and add the butter/ oil.
Drop in the red chillies, cinamon and cloves.
Now place the meat in the pan and brown all over, turning it from side to side. Add sufficient water and cook till the meat is tender.
Add the potatoes to the meat.
Simmer on low heat till all the water evaporates, turning the meat from side to side, till the Roast is nicely brown all over and the potatoes too are well roasted.
Serve hot or cold with steamed vegetables and bread.

(Visited 30 times, 1 visits today)
Article written by Bridget White-Kumar
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram