Fruity Meat Glassy

Name: Fruity Meat Glassy
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Cuisine: Indian
Ingredients: 4 large tomatoes, finely chopped or 200 ml tinned tomatoes; 1–2 tsp Kashmiri chilli powder; ½ tsp freshly ground black pepper; 2 tsp finely grated fresh ginger; 350 ml water; 800 g beef chuck or stewing steak; 800 g beef chuck or stewing steak; 4 large tomatoes, finely chopped or 200 ml tinned tomatoes; 2–3 tbsp vegetable, sunflower or rapeseed oil; 2–3 tbsp vegetable, sunflower or rapeseed oil; 2 tsp finely grated garlic; 1 tsp fine salt; 2 large white onions, finely chopped; 2–3 tbsp vegetable, sunflower or rapeseed oil; 2 tbsp white or cider vinegar; 2 tsp sugar; 2 medium potatoes, peeled and quartered; 2 tbsp white or cider vinegar; 1 tbsp sweet mango chutney (optional, see recipe)

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 50

Appears in

Seven Kitchens

By Torie True

Published 2025

About

The name of this much-loved Anglo-Indian recipe derives from the tomato-based glaze that coats the meat. Beef was commonly used, but you could also use lamb, pork or goat. A little vinegar and sugar give it sweet and sour notes and some recipes recommend stirring in a dollop of sweet mango chutney just before serving.

Ingredients

2–3 tbsp vegetable, sunflower or rapeseed oil
2 large white onions, finely chopped

Asia
India
Supper
Gluten-free

Method

Heat the oil in a large cast iron pot or casserole. On a medium to low heat, add the onions and salt. Allow the onions to bronze for around 10 minutes, stirring intermittently to avoid them catching on the bottom of the pan.
Once the onions have nicely bronzed, add the grated garlic and ginger along with the freshly ground black pepper and Kashmiri chilli powde