1 kg Beef or Mutton cut into small pieces
2 medium size onions finely chopped
2 tablespoons oil
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons chillie powder
1 teaspoon spice powder or garam masala powder
2 Sprigs curry leaves
1 tablespoon vinegar
Salt to taste
Marinate the meat with all the above ingredients except the onions and curry leaves and keep aside for 1 hour. Heat oil in a pan and sauté the onions and curry leaves till slightly brown. Add the marinated meat and stir fry for a few minutes till the pieces become firm. Add 1 cup of water and mix well. Cover and simmer for 45 minutes or till the meat is tender and the gravy dries up. Keep frying on low heat till the meat is dry and dark brown. Serve as a side dish with Rice and pepperwater.
ANGLO-INDIAN RECIPES BY BRIDGET WHITE 
Can you help me please?
My AI in-laws were from Calcutta and Agra…they used to cook amazing meals for me, unfortunately I never had the opportunity to learn how they created their mouth-watering meals.
After having tasted their cooking – English food tastes so bland!I would love to find recipes for the following;
1.Jhal frazie (cubed beef,diced fried potatoes with onions cooked with dried chilli)-it was quite a dry dish-no sauce,almost crispy-my favourite of all time.
2.Steaks-beef cooked with onions and cinnamon sticks finished off in pressure-cooker,tasted as if it was braised.
3.Curry patties.
4.Coconut curry-minced beef and with cubed potatoes and coconut cream.
5.An amazing tomato sauce made from tinned tomatoes,tomato puree,cloves,salt, sugar and vinegar-it was always served over home-made cutlets.
6.Cutlets made from minced beef,onion garic and ginger rolled in golden bread crumbs and fried.
7.Cucumber,onion and tomato salad with fresh chillies lemon juice or vinegar.
Unfortunately,I have no knowledge of quantities or spices….would you know any of these ….I would be most grateful.
Regards,
Lynde Douglas
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