MEAT PULI FRY – TAMARIND MEAT FRY OR TANGY MEAT FRY

Tangy Mutton Curry

MEAT PULI FRY OR TANGY MEAT FRY

(Meat cooked in tamarind sauce)

Serves 6     Preparation Time 45 minutes

½ kg mutton or beef cut into medium size pieces

2 big onions sliced

½  teaspoon coriander powder

4 red chilies broken into bits

2 teaspoons mild chillie powder

1 teaspoon ginger garlic paste

Salt to taste

2 tablespoons oil

½ cup thick tamarind juice

Wash the meat and mix it with the ginger garlic paste, salt, coriander powder and the chillie powder.

Heat oil in a pan and fry the onions 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 done.

Add the thick tamarind juice and mix well. Keep frying till the gravy is thick and dark brown

Serve with white steamed rice and a vegetable foogath

Tangy Mutton Curry

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BRAISED OX TONGUE / OX TONGUE GLACE

Ox Tongue

Braised Ox Tongue / Ox Tongue Glaze

Serves 6     Preparation Time approx 1 hour

Ingredients

1 Ox Tongue

2 onions sliced

2 Carrots peeled and diced

1 teaspoon coriander powder

1 teaspoon chillie powder

½ teaspoon nutmeg powder (optional)

3 tablespoons Oil

Salt to taste

Wash the Ox Tongue and boil it in salted water till tender. Cool then slice it.

Heat oil in a pan and sauté the onions till slightly brown. Add the carrots, chillie powder, coriander powder, nutmeg powder, a little salt and about 4 tablespoons of the tongue stock and cook till the carrots are soft. Mash the carrots well. Now add the cooked slices of Ox Tongue and the remaining stock. Mix well and simmer on low heat for about 10 minutes. Serve with Bread or with rice.

CURRIED TROTTERS / TROTTERS IN GRAVY

trotters 9Curried Trotters

8 Trotters (sheep or goat) preferably the front ones

2 large tomatoes pureed

2 large onions chopped

2 teaspoons mild chillie powder

1 teaspoon coriander powder

1 teaspoon cumin powder

2 teaspoons ginger garlic paste

3 tablespoons oil

Salt to taste

2 potatoes boiled and peeled

A small bunch of coriander leaves chopped.

Wash the trotters well and parboil it with sufficient water and a little salt and turmeric in a pressure cooker till soft.

Heat the oil in a pan and lightly sauté the onions.

Add the ginger garlic paste, chillie powder, coriander powder, turmeric powder and tomato puree and mix well. Fry till the oil separates from the mixture

Add the cooked trotters and the remaining soup and mix well.

Cook on low heat till the gravy thickens

Add the boiled potatoes and mix once so that the gravy covers the potatoes

Garnish with chopped coriander leaves.

Serve hot with rice or bread or even dosas or hoppers.

This recipe is featured in my cookery book #ANGLO-INDIANCUISINEALEGACYOFFLAVOURSFROMTHEPAST

 

trotters 4

ANGLO-INDIAN BEEF ROAST – TOPSIDE BEEF ROAST WITH GRAVY

Beef Roast Victoria 4

Topside and top Rump  are very lean cuts of beef that are ideal for slow roasted or pot roasted beef. The Roast Beef would eventually be very tender and succulent

Ingredients

2 kg Beef from the “Top Side or Rump Part” (one chunk)

3 large onions cut into quarters

3 teaspoons pepper powder

Salt to taste

3 dried red chillies or 1 teaspoon Paprika

2 pieces of cinnamon (about one inch size)

2 teaspoons Tomato sauce

2 teaspoons vinegar

3 tablespoons oil

3 large potatoes boiled peeled and mashed

2 tablespoons butter or ghee

Marinate the chunk of beef with salt and pepper for about one hour. Heat the oil in a big Roasting Pan and add the chunk of meat. Fry on high heat for about 3 minutes, turning the meat on all sides till it changes colour. Add the onions, tomato sauce, vinegar, dry chillies, cinnamon, and sufficient water and simmer till the meat is tender.  Strain away any excess soup and keep aside.

Add 2 tablespoons of butter or ghee and continue to simmer on low heat till the meat is nicely brown all over and the potatoes too are nicely roasted. Slice the meat and arrange on a serving platter.

Pour the remaining soup or stock back into the pan and mix in 2 tablespoons of flour. Cook till the gravy thickens, stirring all the time. Spoon this gravy on top of the slices of roast and serve the remaining gravy on the side along with Mash Potatoes.

(Alternatively the meat could be cooked in a pressure cooker till soft and then browned in a pan).

Beef Roast Victoria 4

ALMORTH OR BUFFARTH – MIXED MEAT STEW

Almorth (Mixed Merat Stew)

ALMORTH OR BUFFARTH – MIXED MEAT STEW

This dish is a mixed meat stew made with a combination of meat, chicken, pork and vegetables. It’s a very old Anglo-Indian recipe. However, any combination of meat could be used as per personal preference. The same recipe could be used with chicken only. This Stew was a must have for Christmas Breakfast in almost all Anglo-Indian Homes in the olden days and was eaten with bread or rolls.

Serves 6    Preparation Time 1 hour

Ingredients

¼ kg Beef

¼ kg mutton / lamb

½ kg chicken

¼ kg pork

A few carrots and beans chopped into medium size pieces (or any other English vegetables)

3 potatoes peeled and cut into quarters

2 teaspoons chillie powder

½ teaspoon turmeric powder

2 teaspoons pepper powder

1 teaspoon coriander powder

4 dry red chillies broken into pieces

2 teaspoons chopped garlic

2 pieces cinnamon

5 cloves

3 onions sliced

2 tomatoes chopped

2 tablespoons chopped mint

3 tablespoons oil

Salt to taste

2 tablespoons coconut paste

2 tablespoons vinegar

Cut the meat, chicken and pork into small pieces. Heat oil in a pressure cooker or a suitable vessel and add the onions, cinnamon, cloves and chopped garlic. Fry till the onions turn golden brown. Add the mutton, beef, chicken and pork together with the chillie powder, turmeric powder, pepper powder, salt coriander powder and tomatoes and mix well.  Fry till the tomatoes turn to pulp. Add the broken dry red chillies, mint and the coconut paste and mix well. Add sufficient water and cook till the meat is soft. If cooking in a pressure cooker, cook for 10 minutes (6 to 8 whistles). Now add the chopped vegetables and vinegar and simmer on low heat till the vegetables are cooked and the gravy is thick. Serve with rice or bread.

ANGLO-INDIAN LAMB OR MUTTON MINCE CUTLETS

Cutlets 009

ANGLO-INDIAN LAMB / MUTTON CUTLETS

Ingredients

½ kg fine lamb or mutton mince

1 teaspoon chopped ginger and garlic

1 medium sized onion chopped finely

2 green chilies chopped finely

1 teaspoon pepper powder

Salt to taste

A few mint leaves chopped or ½ teaspoon mint powder

3 tablespoons oil

1 egg beaten

2 tablespoons breadcrumbs

3 large potatoes

Boil the potatoes, remove the skin and mash well.  Keep aside.

In a pan add the mince, ginger, garlic, onions, mint, green chilies, pepper powder and salt with a little oil and cook till the mince is dry.

Remove from heat and cool for some time. Mix it well with the potatoes.

Form into oval or round shaped cutlets, flatten and dip in the beaten egg then roll in the breadcrumbs.

Heat the oil in a flat pan and shallow fry the cutlets on low heat till golden brown on both sides.

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.