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
Ingredients
½ kg Meat (Beef / Mutton / lamb)
3 teaspoons fresh ground black pepper
1 teaspoon chopped ginger
¼ teaspoon turmeric powder
2 big onions sliced finely
2 tablespoons oil
3 large potatoes
Salt to taste
Wash the meat and keep aside. Wash the Potatoes, peal and cut into quarters.
Heat oil in a pan and sauté the onions and chopped ginger for a few minutes. Add the meat, salt, turmeric and pepper powder and mix well. Fry for 5 minutes on low heat turning the meat well till the pieces get firm. Add sufficient water and the potatoes and cook till done. Continue simmering on low heat till all the water is absorbed and the meat and potatoes are brown. Serve hot with bread or rice.