Ingredients:
500g left-over cooked meat, finely diced
10 black peppercorns, finely ground
1 tsp ground, dried, chillies
1 medium onion, chopped
1/2 tsp ground ginger
6 garlic cloves
1 tsp salt
60g ghee or butter
500g potatoes, peeled and finely diced
1/2 green bell pepper, sliced into strips
1/2 red bell pepper, sliced into strips
green beans, peas, broccoli (any leftover vegetables)
1 large onion, finely chopped
Method:
In a mortar, pound together the chopped medium onion, black pepper, chillies, ginger, garlic and salt until you have a smooth paste.
Heat the ghee or butter in a pan, add the chopped onion and fry lightly for about 5 minutes, or until golden brown. Now stir in the onion and spice paste with about 200ml water to form the gravy. Bring to a simmer and cook for 5 minutes then add the diced meat and potatoes.
Bring back to a simmer, add the bell peppers and leftover vegetables and cook for about 20 minutes, or until the potatoes are cooked through and tender. Serve hot, accompanied by rice.
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