Anglo-Indian Meat Pepper Fry
A classic Anglo-Indian meat fry sautéed with fresh ground black pepper, ginger, and golden potatoes.
About this recipe
Meat Pepper Fry is a favourite and popular meat dish that is prepared very often in Anglo-Indian homes. It can be prepared with either mutton, beef, lamb, or pork. It is traditionally served as an accompaniment with Pepper Water and Rice or Dol Curry (Dhal) and Steamed Rice. It also goes delightfully well with crusty dinner rolls, fresh bread, or hot chapatis.
With its warming kick of freshly ground black pepper and soothing turmeric, it is also considered the quintessential comfort food when recovering from a cold or flu. This heirloom recipe is featured in Bridget White-Kumar's celebrated cookery book, ‘Anglo-Indian Cuisine – A Legacy of Flavours from the Past’.
Ingredients
9 items · scaled for 4 servings
Method & Preparation
7 steps to perfection
Cooking Steps
- 1
Heat the cooking oil in a heavy-bottomed pan or kadai and sauté the finely sliced onions and chopped ginger for a few minutes until the onions turn light golden brown.
- 2
Add the meat pieces, salt, turmeric powder, and freshly ground black pepper. Mix well to coat the meat evenly in the spices.
- 3
Fry on low heat for about 5 minutes, turning the meat pieces well until they become firm and sealed.
- 4
Add sufficient water (about 1.5 to 2 cups) and the quartered potatoes. Cover and cook on medium heat until the meat and potatoes are tender.
- 5
Uncover and continue simmering on low heat until all excess water is absorbed and the meat and potatoes take on a deep, rich brown roasted glaze.
- 6
Serve hot accompanied by crusty bread, dinner rolls, or steamed rice and pepper water.
- 7
Pressure Cooker Alternative: Follow steps 1 to 4 in a pressure cooker. Pressure cook on medium heat for about 15 minutes. Turn off the heat and allow the pressure to drop naturally before opening. Simmer over medium-high heat to dry up any excess gravy until the meat and potatoes are richly fried.
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