MEAT COUNTRY CAPTAIN - A Classic Colonial Dish

MEAT COUNTRY CAPTAIN

This is an old Colonial Anglo-Indian Recipe which was a favourite with the young and the old. It can also be prepared with left over Beef Roast or Chicken

Serves 6     Time required 45 minutes

Ingredients

1 kg tender Mutton or Beef chopped into small pieces

6 peppercorns

2 big onions sliced

2 pieces cinnamon about one inch each

3 cloves

4 red chilies broken into bits

A few Curry Leaves (optional)

1 teaspoon chillie powder

½ teaspoon turmeric powder

1 teaspoon cumin powder  

1teaspoon ginger garlic paste

Salt to taste

2 tablespoons oil

2 tablespoons vinegar

1 tablespoon butter or ghee

2 potatoes boiled, peeled and cut into quarters 

Mix the meat with all the above ingredients in a suitable pan except the potatoes. Place the pan on high heat and fry for a few minutes till the pieces of meat turn firm. Add sufficient water and close the pan with a tight lid. Cook on low heat till the meat is tender and most of the gravy dries up. Mix in the boiled potatoes and butter / ghee then remove from heat.

Serve with Rice or bread and sautéed vegetables.

(If cooking in a pressure cooker switch off heat after 5 or 6 whistles)