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

August 20, 2014

HOT BEEF FRY

Serves 6  Preparation Time 1 hour Ingredients 1 kg Beef cut into cubes 2 Medium size potatoes boiled, peeled and […]
Serves 6  Preparation Time 1 hour

Ingredients
1 kg Beef cut into cubes
2 Medium size potatoes boiled, peeled and cut into wedges
2 Dry Red Chillies
1 small piece cinnamon
3 onions sliced finely
1 teaspoon ginger garlic paste
1 and half teaspoon chillie powder (reduce to one teaspoon if desired)
½ teaspoon turmeric powder
1 teaspoon pepper powder
2 tablespoons vinegar
Salt to taste

Boil the meat with a little salt and a pinch of turmeric in sufficient water till tender. Strain the soup and keep aside. Heat oil in a pan and sauté the onions, cinnamon and Red chillies till slightly brown. Add the ginger garlic paste, chillie powder, pepper powder, turmeric powder and vinegar and fry for a few minutes. Add the meat and mix well. Add the remaining soup and keep frying till almost dry. Now mix in the Boiled Potato wedges and mix once so that the potatoes are covered with the almost dry gravy.
Serve as a side dish with Pepper Water and Rice or with Bread and Grilled Tomatoes and Salad
This recipe is featured in my book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST
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Article written by Bridget White-Kumar
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