ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Thursday, May 24, 2018

ANGLO-INDIAN MEAT AND POTATO CURRY



ANGLO-INDIAN MEAT AND POTATO CURRY

Ingredients
½ kg good beef cut into medium pieces
2 big tomatoes pureed
3 cloves, 2 pieces of cinnamon, 2 cardamoms
2 Bay leaves
1 teaspoon garlic and ginger paste  
2 onions chopped
1 tablespoon chopped coriander leaves
2 teaspoons mild chillie powder
¼ teaspoon turmeric powder
1 teaspoon cumin powder
½ teaspoon coriander powder
Salt to taste
3 tablespoons oil
2 potatoes, boiled, peeled and each cut into 8 pieces

Heat oil in a pan and add the onions, cloves, cinnamon, cardamoms, bay leaves and fry for a few minutes till onions turn light brown.

Add the meat and the chillie powder, turmeric powder, cumin powder, coriander powder and mix well.  Keep frying on low heat for some more time.

Now add the tomatoes, salt, and chopped coriander leaves and mix well. Fry on low heat till the tomatoes turn soft. Add sufficient water and cook till the meat is done and the gravy is sufficiently thick. (the gravy could be watery if desired). Add the potatoes and mix lightly so that the potatoes are coated with the gravy.

If cooking in a Pressure Cooker turn off the heat after 6 whistles.

It could be served with rice, bread, chapattis, hoppers, etc.

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