This is a recipe for an Indian dish that I found in an old book called Veraswammy’s Cookbook. Veraswammy was a chef who opened the well-known restaurant on Piccadilly in London. It is, I think, a successful and slightly unusual dish. The combination of the tamarind and the chilies with the lamb or beef gives a good, vigorous flavor.
Heat the fat in a heavy pan and cook the onion and garlic for 3-4 minutes. Add all the other ingredients, except the meat and the tamarind, and cook over a low heat for 5 minutes or so. Add the meat and stir thoroughly. Cover the pan and cook for 5-10 minutes.
Add a teacupful of water, cover the pan closely again, and simmer until the meat is cooked. This will take anything from 40-60 minutes, depending on what sort of meat you are using.
Add the tamarind pulp, stir, and serve. This should be a fairly dry dish.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.