Corned Beef

2 Kgs tender beef from the “Round” Portion
1 kg Table salt or powdered salt
50 grams Saltpeter or Lime salt powdered
1 tablespoon moist brown sugar
Juice of 8 limes
2 teaspoons vinegar

Wash and dry the meat well. Puncture holes all over it. Mix the salt, saltpeter and brown sugar together. Divide this mixture into 4 parts. Rub the Beef all over with one portion of the salt mixture and juice of 2 limes. Turn the beef around so that the salt solution seeps into it well. Repeat this after every 2 hours rubbing it well several times during the day. Next morning remove from the old dish and place it on another dry dish, and rub into it the second portion of the prepared salt. Let it stand for an hour or so, then pour over it the remainder of the 2nd portion of the salt solution. Repeat the rubbing two or three times during the day, turning the beef continually. On the 3rd and 4th day repeat the procedure of placing in a fresh dish and rubbing the beef well with the 3rd and 4th portions of the prepared salt solutions and lime juice. On the 5th day boil or pressure cook the meat with all the residue of the salt solution for at least 1 hour on low heat. Cool and store. Use for sandwiches etc when required.

Colonel Standhurst’s Beef Curry

Serves 6
Preparation Time 45 minutes
Ingredients

½ kg good beef cut into medium pieces
2 big tomatoes pureed
3 cloves, 2 pieces of cinnamon, 2 cardamoms
2 Bay leaves
1 teaspoons ginger paste
1 teaspoon garlic paste
2 onions chopped
1 tablespoon chopped mint leaves
2 teaspoons chilly powder
Salt to taste
3 tablespoons oil
2 potatoes pealed and each cut into 8 pieces

Wash the meat and the potatoes. Heat oil in a pan and add the onions, cloves, cinnamon, cardamoms, bay leaves, ginger paste and garlic paste. Fry for a few minutes. Add the meat and the chilly powder and mix well. Keep frying on low heat for some more time. Now add the tomatoes, salt, mint leaves, potatoes, and mix well. Add sufficient water and cook till the meat is done and the gravy is thick. If cooking in a pressure cooker turn off the heat after 6 whistles. Serve hot with rice.

COUNTRY CAPTAIN PORK

1 kg pork cut into medium size pieces
3 large onions sliced finely
2 teaspoons chilly powder
1 teaspoon tumeric powder
2 tablespoons oil
Salt to taste
2 tablespoons garlic paste
2 sticks cinnamon
4 cloves
2 cardamoms

Wash the pork and boil with a little salt and 1 cup water till tender.
Heat oil in a pan and fry the onions lightly. Add the garlic paste. Saute for about 5 minutes on medium heat. Add the chilly powder, tumeric powder, cinnamon, cloves, cardamom and salt. Now add the cooked pork along with the soup and simmer for about 10 minutes till the gravy is thick. Serve with bread or rice.

MEAT AND BRINJAL (EGG PLANT) CURRY

Meat and Brinjal Curry
1 kg Beef or Mutton cut into 3 cubes
3 medium size Brinjals cut into quarters and soaked in water
3 tablespoons oil
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon pepper powder
2 medium size onions chopped
2 tomatoes chopped fine or made into puree
2 green chillies slit lengthwise
1 teaspoon chillie powder
1 teaspoon turmeric powder
Salt to taste
2 tablespoons vinegar
Heat oil in a pan and lightly brown the Brinjals over moderate heat for 3 minutes then remove and keep aside. In the same oil add the onions and sauté lightly. Add the ginger garlic paste, pepper powder, chillie powder, green chillies and turmeric powder, vinegar and fry for 2 minutes. Now add the Beef / Mutton and the tomato and stir-fry until the meat changes colour. Add 2 cups water and cook till the meat is tender. Add the Brinjals and simmer for 5 minutes. Serve with rice.