Sunday was our day for pepper water. Plain boiled rice and pepper fry. Mama had a fixed menu for each day of the week which she would vary every now and then. Pepper Fry is what went with pepper water, a South Indian specialty. The Pepper Fry is made out of goat meat chops, potatoes, and onions. I find it easier to make with stew meat. This is a very versatile and simple dish that can accompany Indian or Western meals.
Pepper Meat Fry
A very versatile and simple dish that can accompany Indian or Western meals.
Ingredients
- 1 lb stew meat (beef, goat, or lamb )
- 1 large onion
- 2 medium potatoes (peeled and sliced as thick as the onions)
- ½ tsp coarsely ground whole pepper (you could add more if you like)
- 1¼ tsp salt
- 3 tbsp cooking oil
- Water (as needed)
Instructions
- Wash and drain the meat. Pound the meat pieces with a meat mallet a few times.
- In a medium-sized mixing bowl add the meat, pepper, and salt. Rub together well so that the meat is nicely coated.
- Heat oil on medium heat in a wok or broad skillet.
- Add the meat, pepper, and salt. Sauté the meat until it has a nice glaze. Do not brown it.
- Add 2 cups of water, cover, and cook till almost done. Approximately 30-35 minutes.
- Add additional water if it is drying out while cooking. Test the meat with a fork or skewer. The meat should be tender and almost done. Turn off the heat.
- Uncover the meat and arrange a layer of the sliced potatoes on top.
- Now add a layer of the sliced onions. You will need at least half a cup of water remaining. If not, add an additional half a cup of water to the meat to cook the potatoes.
- Cover and cook on medium-low heat for 10-15 minutes until the potatoes are done.
- Stir a couple of times carefully during cooking to ensure the meat is not sticking to the bottom of the pan and the potatoes are not overcooked.
- Serve the pepper fry with pepper water and rice.
- You can use it in a wrap or a main dish with salad and bread.
Notes
1. When buying the meat make sure the pieces are more or less even size .
2. I wash and drain the meat.
3. To save on cooking time you could pressure cook it manually or in an electric pressure cooker and follow the instructions. Do a quick release of the steam. (Carefully!)
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