LAMB JALFREZIE / JHAL FRAZIE

Lamb Jalfrezie

BEEF / LAMB JALFRAZIE

Tender chunks of boneless Beef or lamb cooked in a light spiced thick gravy then tempered with a fry up of chunky onions, green and red peppers and tomatoes.

 Serves 6

Preparation and cooking Time 1 hour

Ingredients

1 kg tender Beef or lamb cut into small pieces

3 green chillies chopped

1 tomato chopped finely

1 teaspoon chillie powder

1 teaspoon pepper powder

2 teaspoons ginger garlic paste

½ teaspoon turmeric powder

1 teaspoon cumin powder

Salt to taste

3 large onions sliced roughly

1 large capsicum / bell pepper cut into chunks

1 red capsicum / pepper cut into chunks

2 tomatoes chopped into chunks

4 Dry red Chillies broken into bits

1 teaspoon cumin seeds

3 teaspoons of either cooking oil,  ghee or butter

Cook the meat with the green chillies, chopped tomato, chillie powder, pepper powder, cumin powder, turmeric powder, ginger garlic paste and a little salt in sufficient water till tender. Simmer till the gravy is quite thick.

Heat the oil or butter / ghee in another pan and fry the dry red chillies, sliced onions, tomatoes, green and red peppers for a few minutes. Add the cooked meat and mix well. Simmer for just a couple of minutes to allow the meat to dtaw in the flavours of the peppers. Turn off the heat.

Serve as a side dish with rice and pepper water or with bread or rotis / chappatis.

 

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MEAT AND DRUMSTICK CURRY

Drumstick and meat new 1

MEAT AND DRUMSTICK CURRY

Ingredients

½ kg beef or mutton / lamb cut into medium size pieces

3 or 4 tender drumsticks

2 onions chopped finely

1 teaspoon ginger and garlic paste

2 teaspoons chillie powder

1 teaspoon coriander powder

1 teaspoon cumin powder

2 medium size tomatoes chopped

2 tablespoons oil

3 tablespoons coconut paste or coconut milk

Salt to taste

Scrape the drumsticks and then cut them into 2 inch pieces. Wash and soak in a little water. Boil the meat with sufficient water and a little salt till tender. Heat oil in a pan and add the onions and fry till golden brown. Mix in the ginger garlic paste and fry for a few minutes. Add the tomatoes, chillie powder, salt, coriander powder, cumin powder and coconut paste / milk and sauté for a few minutes. Now add the drumsticks and boiled meat and mix well. Add the left over meat stock / soup or 1 cup of water and cook on low heat till the drumsticks are cooked, taking care not to overcook the drumsticks. Serve as a main curry with rice.

YELLOW COCONUT RICE, MEAT BALL CURRY AND DEVIL CHUTNEY

  1. Ball Curry class 1SAFFRON YELLOW COCONUT RICE

(A popular Anglo-Indian Rice Dish that is an all time favourite and has remained unchanged for more than a century. A lightly spiced Rice dish cooked in Coconut milk, whole spices and saffron and forms the fragrant yet light base of any Anglo-Indian Meal. Typically eaten with Mince Ball Curry and Devil Chutney)

Ingredients

1 pack of coconut milk diluted with water to get 4 cups of milk or 1 fresh coconut grated and milk extracted to get 4 cups of diluted milk

2 cups of Raw Rice or Basmati Rice

A few strands of saffron or ½ teaspoon turmeric powder

Salt to taste

4 tablespoons butter or ghee

3 cloves, 3 cardamoms, 3 small sticks of cinnamon

Heat ghee in a large vessel or Rice cooker and fry the spices for a few minutes. Add the washed rice, salt, turmeric and 4 cups of coconut milk and cook till the rice is done.

Coconut Rice is best served with Ball Curry or Chicken curry and Devil Chutney.

Bridget White, an expert in Anglo Indian cuisine. Express photo by JITHENDRA M.

  1. ANGLO-INDIAN MEAT BALL CURRY OR BAD WORD CURRY 

(Tender lamb / mutton Balls or Koftas are simmered in a lightly spiced Coconut based Gravy and served with yellow Coconut Rice and Devil Chutney. This curry is also known colloquially as “Bad Word Curry”. As the word ‘Ball’ was considered as a Slang word in the olden days, hence the name ‘Bad Word Curry’)

Ingredients for the Curry

3 large onions chopped

1 sprig curry leaves

3 teaspoons chilli powder

1 teaspoon coriander powder

3 teaspoons ginger garlic paste

3 big tomatoes pureed or chopped finely

½ cup ground coconut paste

1 teaspoon spice powder or garam masala

Salt to taste

3 tablespoons oil

1 teaspoon coriander leaves chopped finely for garnishing

½ teaspoon turmeric powder

Ingredients for the Mince Balls (Koftas)

½ kg minced meat beef or mutton (fine mince)

½ teaspoon spice powder or garam masala powder

3 green chilies chopped

A small bunch of coriander leaves chopped finely

Salt to taste

½ teaspoon turmeric powder

Heat oil in a large pan and fry the onions till golden brown.

Add the ginger garlic paste and the curry leaves and fry for some time. Now add the chili powder, coriander powder, spice powder or garam masala powder, turmeric powder and coconut, and fry for a few minutes till the oil separates from the mixture.

Now add the tomato puree and salt and simmer for some time. Add sufficient water and bring to boil.

Meanwhile mix the spice powder, salt, chopped green chilies, turmeric powder and coriander leaves with the mince and form into small balls.

When the curry is boiling slowly, drop in the mince balls carefully one by one.

Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick.

Serve hot with Coconut Rice and Devil Chutney.

Ball Curry 2

  1. DEVIL CHUTNEY (HELL’S FLAME CHUTNEY)

(Devil Chutney is a fiery red chutney or sauce. Its bright red colour often misleads people to think that is a very pungent and spicy dish. It is actually a sweet and sour sauce and only slightly pungent. The vinegar and sugar react with the onion and red chillie to produce the bright red colour. Devil Chutney is also known as ‘Hell fire or Hell’s flame chutney or Fiery Mother-in-law’s Tongue Chutney” due to its vivid colour. Always served with Coconut Rice and Ball Curry)

Ingredients

2 medium size onions chopped roughly

1 teaspoon red chilli powder

1 tablespoon raisins (optional)

2 teaspoons sugar

A pinch of salt

2 tablespoons vinegar

Grind all the above ingredients together till smooth. If chutney is too thick, add a little more vinegar.

devil chutney 2

RAILWAY LAMB / MUTTON CURRY

Railway Mutton Curry 2

RAILWAY LAMB / MUTTON CURRY

As its very name suggests, this very popular and tasty dish was prepared and served in Railway Refreshment Rooms and only in First Class Cabins on long distance trains, with Bread or Dinner Rolls. The curry was not too spicy keeping in mind the delicate palates of the British. It was prepared with tender pieces of lamb or mutton, potatoes and other Indian condiments along with the addition of either vinegar, tamarind juice. The dish was left to simmer on low heat for more than an hour, so as to absorb all the flavours making it truly a dish fit for a connoisseur! It was also popular with the Anglo-Indian Railway staff who had to be on duty for long periods at a stretch. The vinegar or Tamarind juice used in its preparation ensured that the curry would last for quite a few days and was an ideal accompaniment with rice as well.

RECIPE FOR RAILWAY MUTTON CURRY

Serves 6

1kg mutton or lamb cut into medium size pieces

2 potatoes boiled, peeled and quartered

2 big onions sliced

6 to 8 peppercorns

2 pieces of cinnamon bark about 1 inch each

2 or 3 cloves

2 cardamoms

4 dry red chilies broken into bits

1 teaspoon chillie powder

1teaspoon ginger and garlic paste

Salt to taste

2 tablespoons oil

2 tablespoons vinegar or ½ cup of tamarind juice (extracted from a marble size ball of tamarind and water )

Mix the meat with the ginger garlic paste, salt and the chillie powder.

Heat oil in a pan and fry the onions, red chillies and spices till golden brown.

Add the meat and mix well.  Fry for a few minutes.

Add sufficient water and cook on medium heat till the meat is tender

Now add the vinegar / Tamarind juice and potatoes and mix well.

Keep frying till the gravy is thick and dark brown.

Serve with Bread or Dinner rolls, mash potatoes or steamed vegetables