Meat glassie or glassey

Had a hard time finding this but here it is from "Varied Kitchens of India" cookbook (page 119):

Glassy
Sweet Mango Beef
Why Glassy? The word is English but its application to this curried dish is mysterious. somewhere along the line the preparation was named but its origin has been lost.

4 small potatoes, 3/4 pound peeled and halved
3 cups water
1/4 cup corn or peanut oil
1 teaspoon ground fresh ginger root
2 garlic cloves, ground to a paste
1/4 geaspoon freshly ground black pepper
1/2 teaspoon salt, or to taste
2 tablespoons ground onion
1 pound beef chuck, cut into slices 1/4 inch thick, 3 inches long and 1 inch wide
1/2 cup chopped tomato, fresh or canned
1 small hot green chili, a 1-inch slit cut in the side
1 tablespon sweet mango chutney

1. Boil the potatoes in 2 cups water over moderate heat for 10 minutes. Drain well.
2. Heat the oil in a pan and lightly brown the potatoes over moderate heat for 3 minutes. Remove them and set aside.
3. Add the gingerrot, garlic, black pepper, salt and onion to the il and stir-fry over moderate heat for 2 minutes. Add the beef and continue to stir-fry until the color changes, about 3 minutes. Add 1 cup water, bring to a boil, and cook, covered, for 30 minutes.
4. Add the browned potatoes, tomato, chili and mango chutney. Cook until the meat is tender and the sauce has reduced by half, about 20 minutes. Serves 4.

[since this recipe is so hard to find, and appears in the Anglo/Indian section of cookbook I am guessing that the Origin of this recipe comes from cooking meat in Mango Lassi -- just a guess, mind you. I happen to love Indian food] Good luck