Vegetable fat (Dalda) or Ghee (clarified butter) - 4 oz
Cut the meat into big but thin slices.
Marinate the meat, in a mixture of soya bean sauce and salt, for about 3 hours.
Blend all the spices in the flour, mix in the eggs, and then the meat.
Fry the meat well in dalda.
Put the fried meat, add 2.5 cups of hot water and when it starts boiling, reduce the heat.
Keep the lid on, till the meat is soft and well cooked.
Stir now and then, so that the meat does not stick to the pan.
Serve in a dish with minced coriander leaves on top.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.