Ingredients:

• 5 – medium sized Capsicums
• 4 – large Potatoes
• 2 – medium sized onions, sliced finely
• 2 tsp – Butter
• A few Coriander leaves chopped
• A few Mint leaves chopped
• 2 – green chillies, chopped
• Salt – to taste
• 1/4 kg – mice either Beef or Mutton
• 1 tsp – chilli powder
• 1 tsp – cumin powder
• 1/2 tsp – Turmeric powder
• 2 tbsp – oil

Method:

1. Skin the kidneys and wash well. Cut into small pieces.
2. Melt the butter in a pan, then add the kidneys, chopped onions, mint powder, salt, pepper and tomatoes and mix well.
3. Add 1/2 cup of water and simmer on low heat for 30 to 35 minutes.
4. Line a buttered oven proof dish with a layer of the sliced potatoes.
5. Transfer the cooked kidneys on to this layer of potato slices. Cover the top with the remaining potato slices.
6. Dot all over with a tablespoon of butter
7. Bake in a hot oven (425 degrees) for 15 minutes until the potato layer turns golden brown.
8. Serve with rice or bread and steamed vegetables.
9. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White