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Prep 20 mins
Cook 35 mins
From "5 Spices, 50 Dishes" by Ruta Kahate. You can use raw beef for this, but the far more useful trick is to use leftover beef or lamb roast. (Author suggested beef roast, but I tried it with lamb and it was great). I think you could also use rare deli beef also, for a quick meal. And I'll make potatoes like this even if not making the rest of the dish. This is a popular dish reflecting the influence of the many cultures that colonized India.
- 453.59 g beef sirloin or 453.59 g leftover beef roast or 453.59 g leftover lamb roast
- 14.79 ml rice vinegar or 14.79 ml apple cider vinegar
- 6.16 ml salt, divided
- 3.69 ml ground turmeric, divided
- 2 medium russet potatoes
- 88.74 ml canola oil, divided
- 1 medium yellow onion, halved and thinly sliced, about 1 1/2 cups
- 22.18 ml minced fresh ginger
- 1.23 ml cayenne
- If using raw beef, freeze 20 minutes and slice paper-thin. (I would buy beef sliced for bulgogi). Rub the beef with the vinegar, 1 tsp salt and 1/2 tsp turmeric. (With leftover roast, I omitted the salt, but used the turmeric and vinegar. I also sliced it somewhat thicker).
- Bring the whole potatoes to a boil in slightly salted water to cover. Boil for 5 minutes, then remove from heat and let sit in the hot water for 15 minutes. The potatoes will be perfectly done. (Or cook potatoes by your preferred method).
- Peel the potatoes and cut into 6 to 8 wedges each. Coat with the remaining 1/4 tsp turmeric and 1/4 tsp salt.
- Heat 3 tbl oil in a large wok and fry the onion and ginger until slightly softened.
- Add the cayenne and the marinated beef (I also added the marinade). Cook over high heat for 5 to 8 minutes or until tender. If not sufficiently tender, add 1/2 cup water and cook over medium-low heat until it's done to your likeness. (With the leftover roast, you really just want to get it warmed through, so watch your cooking time).
- Meanwhile, heat the remaining 3 tbl oil in a large skillet and gently fry the potato wedges over low heat (I used medium heat) until golden brown and crisp.
- Serve meat with the potato wedges. To be authentically Anglo-Indian, serve some ketchup on the side.
The table jury was mixed on this one. The use of the vinegar isn't something that they are used to and these guys don't much like being pushed out of their comfort zone. I used a cooked oven roast that I froze not long before Christmas (what I tagged this recipe for). When thawed it accepted the seasoning well. My slices ended up being somewhere between 1/4 and a 1/2 inch as it just wouldn't stay together if it was thinner. I liked it and I enjoy trying different things. The vinegar isn't strong and I think that most folks will enjoy this recipe.