Ingredients:
1) 2 pounds or 1 kg of beef cut into 1-inch cubes.
2) 2 large onions, sliced.
3) 5-7 dried red Indian chillies.
4) Enough cooking oil to gently fry this amount of meat without drying it out.
5) About 4 large potatoes, peeled and cut into 1-inch cubes or less.
6) Salt and a level teaspoon of coarse ground pepper.
7) Fresh ginger sliced one and a half inches of ginger.
(cooking in a pressure cooker will cook the meat faster (12 minutes), otherwise in a pot it will take about 40 minutes for the meat to soften)
Method:
1) Heat oil in a medium saucepan.
2) Separate the strands of 1 onion and fry until golden.
3) Add beef and add enough salt (one small level teaspoon). Cut the red chiles in halves or a third and add them to the meat. Add sliced ginger and sprinkle with pepper.
Other delicious foods eaten regularly by Anglo-Indians are kofta curry, cowsway, country captain, beef brain curry, kati kebab, and rolls. Also, Chinese style chow chow, kachoo curry, etc.
Anglo-Indians are defined by the Indian Constitution as a hybrid of Indian and European descent. European descent must be in the male line of parents. All Anglo-Indians will have a European surname or surname, eg Peters, Rosario, Botelho, D’Silva, Cooper, etc. But not all people in India with a European surname are Ango-Indians, as evidenced by the surnames of Goans, Mangaloreans, etc., which are different communities but similar in ways to Anglo-Indians.
4) Fry the meat with intermittent stirring until browned but not too brown.
5) Add enough water to cover the meat and let it cook in the pot for 30-40 minutes. If cooked in a pressure cooker, the time will be 12-15 minutes.
6) Heat a good amount of oil in a separate skillet and fry the cubed potatoes until light to medium brown, about 10 minutes. Sprinkle some salt over these potatoes.
7) After the meat has softened, blot off any excess water until just a small amount of water and oil remains, then add the other sliced onion and the fries. Stir lightly for one minute, then turn off the stove.
8) Serve over cooked basmati rice or any other white or brown rice. Bon Appetite!
