BEEF MINCE BALL CURRY

Ball Curry

BEEF MINCE BALL CURRY / KOFTA CURRY

Serves 6        Preparation and Cooking time : 1 hour

Ingredients; For the Curry

3 large onions chopped

1 sprig curry leaves

3 teaspoons chillie powder

1 ½ teaspoons coriander powder

3 teaspoons ginger garlic paste

3 big tomatoes pureed

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 Meat Balls (Koftas)

½ kg fine beef mince

½ teaspoon spice 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 chillie 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 juice 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

 

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