ANGLO-INDIAN MEAT AND POTATO CURRY
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 ginger garlic paste, 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.