By duonyte on April 09, 2012
"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."
Serving Size: 1 (274 g)
Servings Per Recipe: 4
"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."