Category Archives: MEAT – BEEF, LAMB, MUTTON

ANGLO-INDIAN SPICY SAUSAGE CURRY

ANGLO-INDIAN SPICY SAUSAGE CURRY

500 grams pork or beef (pepper) sausages 

2 big tomatoes chopped 

2 large onions sliced finely 2 green chilies sliced lengthwise 

1 teaspoon ginger garlic paste 

1 teaspoon chopped garlic 

1 or 2 tablespoons oil 

1 teaspoon chillie powder 

½ teaspoon turmeric powder 

½ teaspoon coriander powder 

½ teaspoon cumin powder 

Salt to taste 

Heat oil in a pan and add the sausages and a little water. 

Cook on low heat till the water evaporates and the sausages turn golden brown. 

Remove from heat and slice the sausages into halves. 

In the same oil add the onions, chopped garlic and green chillies and fry till golden brown. 

Add the ginger garlic paste and fry for 2 or 3 minutes. 

Now add the tomatoes, turmeric, chillie powder, coriander powder, cumin powder and salt and fry till the tomatoes turn pulpy. 

Add 1 cup of water and bring to boil. 

Add the sliced sausages and cook on low heat till the gravy becomes thick. Serve with bread or rice

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

 

HURRY-BURRY MEAT FRY

Dumphukt Mutton

HURRY-BURRY MEAT FRY

As its very name implies, this meat dish could be made in a no time at all!!

Serves 6     Preparation Time 45 minutes

Ingredients

½ kg meat either Lamb, Mutton or Beef Undercut

6 peppercorns

2 big onions sliced

2 pieces cinnamon about one inch each

3 cloves

8 to 10 curry leaves

2 tomatoes chopped fine

4 red chilies broken into bits

1teaspoon chillie powder

½ teaspoon turmeric powder

1 teaspoon ginger garlic paste

Salt to taste

2 tablespoons oil

2 tablespoons vinegar

1 tablespoon butter or ghee

2 potatoes boiled, peeled and cut into quarters

Mix the meat with all the above ingredients (except the potatoes) and leave aside for one hour.

Heat oil in a pan and add the marinated meat and mix well.  Fry for a few minutes. Add sufficient water and cook on medium heat till the meat is tender and all the gravy dries up.

Mix in the boiled potatoes, then remove from heat.

Garnish with chopped coriander leaves.

Serve as a side dish with Rice and Dhal or bread

Dumphukt Mutton

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

LAMB JALFREZIE OR DEVIL FRY WITH LEFT OVER ROAST LAMB

JALFREZIE or Fry as its name suggests, is a rich and fiery hot dish, prepared with any meat, Chicken, Pork and lots of chilies.  Jal Frazie originated during the Colonial Era, where the left over Turkey and Chicken Roasts were converted into Devil Curries or Fries by giving them a makeover the next day with the addition of a few spices and chillies

In the earlier days, Wild Boar, Venison, Wild Fowls, Duck and Rabbit were made into the Devil fry or Jalfrezie. This dish goes well with Rice and Pepper Water or Bread. 

Ingredients

Left over Lamb or any roast cut into medium size pieces

2 onions sliced finely

1/2 teaspoon turmeric powder

2 tablespoons oil

1 or 2 teaspoons chillie powder depending on n how hot you want it

3 Red chillies broken into bits

A few Curry Leaves (optional)

Salt to taste

½ teaspoon spice powder or garam masala powder

2 teaspoons tomato sauce or tomato ketchup

1 tablespoon Worcestershire sauce

Heat oil in a pan and sauté the onions, red chillies and curry leaves till the onions turn to golden brown.

Toss in the pieces of roast meat and all the other ingredients and mix well. Close the pan with a lid and cook on low heat for about for about 7 to 10 minutes till the meat has absorbed the Flavours.

Add a teaspoon of ghee or butter and fry till all the gravy dries up and the dish is dry.

Serve with bread or pepper water and rice

BEEF PEPPER STEAK

Beef Pepper Steak 7

BEEF PEPPER STEAKS

Ingredients

1 kg Beef Undercut cut into steaks

1 teaspoon turmeric powder

3 or 4 teaspoons fresh ground black pepper powder

3 tablespoons oil

2 big onions sliced finely

2 big tomatoes chopped

Salt to taste

Marinate the steaks with the pepper powder, salt and turmeric powder in a flat plate. Pour the oil on top and keep it over night in the refrigerator (or for about 4 hours before cooking)

Pressure cook for just 5 minutes or cook in a pan for about 15 minutes.

Add the onions and tomatoes and continue frying on low heat till the tomatoes turn pulpy and the steaks are a nice dark colour.

Serve hot with boiled vegetables and bread.

Beef Pepper Steak 7

BEEF JHALFRAZIE

Meat Jhalfrazie

MEAT JHALFREZIE

Jalfrazie is a sautéd dish, which can be prepared with meat, poultry, sea food etc. The word “Jalfrazie” came from 2 words: “Jal” meaning “spicy or pungent” and “Frazie” meaning “Fried”. As in the case of almost all of our cuisine, which started out as insipid concoctions, in the days of the British Raj, the original “Jal Frezie” was bland and tasteless. The Colonial servants would fry up the leftover Christmas Turkey and Chicken Roasts with some pepper, chillies, etc., for Breakfast the next day. Over the years many more ingredients and spices were added to this dish to make it as spicy and delicious as it is today and it has become synonymous with the cuisine of West Bengal.

 Ingredients

1 kg tender Beef or Lamb cut into small pieces

3 large onions sliced

1 large capsicum / bell pepper cut into small pieces

1 teaspoon chillie powder

1 teaspoon pepper powder

1 teaspoon ginger garlic paste

½ teaspoon turmeric powder

Salt to taste

4 Dry red Chillies broken into bits

2 teaspoons ghee or butter

3 tablespoons oil

Boil the meat with turmeric powder and a little salt in sufficient water till tender. Drain and keep aside.

Heat oil in a pan and fry the onions and capsicum for about 3 minutes.

Add the cooked meat, potatoes and all the ingredients and mix well. Simmer till the gravy dries up. Stir fry till the oil leaves the sides of the pan.

Meat JhalfrazieHeat the ghee in another pan and fry the dry red chillies for a minute or so.

Turn off the heat and pour over the Beef.

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

 

MEAT PEPPER FRY

MEAT PEPPER FRY

Meat pepper Fry is a favourite and popular meat dish that is prepared very often in Anglo-Indian Homes. Its often an accompaniment with Pepper Water and Rice or Dol Curry (Dhal) and Rice. Goes well with Bread or dinner rolls or a Chapattis as wellPepper fry 6

½ kg Meat either Beef, Mutton or lamb (I used Mutton)

3 teaspoons fresh ground pepper

1 teaspoon chopped ginger

2 big onions sliced finely

3 tablespoons oil

3 large potatoes

Salt to taste

Wash the meat and keep aside.  Wash the Potatoes, peal and cut into quarters.

Heat Oil in a pan and sauté the onions and chopped ginger for a few minutes.

Add the meat, salt and pepper powder and mix well.

Fry for 5 minutes on low heat turning the meat well till the pieces get firm.

Add sufficient water and the potatoes and cook till done.

Continue simmering on low heat till all the water is absorbed and the meat and potatoes are brown.

Serve hot with bread or rice.

 

Pepper fry 6

Beef Pepper Steaks

BEEF PEPPER STEAKS

Ingredients

1 kg Beef Undercut or Lamb cut into steaks

1 teaspoon turmeric powder

3 or 4 teaspoons fresh ground black pepper powder

3 tablespoons oil

2 big onions sliced finely

1 big tomato chopped

Salt to taste

Marinate the meat with the pepper powder, salt and turmeric powder in a flat plate. Pour the oil on top and keep it over night in the refrigerator (or for atleast  4 hours before cooking).

Pressure cook for just 5 minutes or cook in a pan for about 15  minutes.

Add the onions and tomatoes and continue frying on low heat till the tomatoes turn pulpy and the steaks are a nice brown colour.

Serve hot with boiled vegetables and bread.

 

MINCE POTATO CHOPS (PEPPER MINCE AND POTATO CUTLETS)

lamb mince potato chops 2

MINCE POTATO CHOPS (PEPPER MINCE AND POTATO CUTLETS)

Ingredients

½ kg fine Beef or Lamb Mince

1 medium sized onion chopped finely

2 teaspoons pepper powder

Salt to taste

3 tablespoons oil

1 egg beaten

2 tablespoons breadcrumbs

3 large potatoes

Boil the potatoes, remove the skin and mash well.  Keep aside.  Wash the mince.  In a pan add the mince, onions, pepper powder and salt with a little oil and cook till the mince is dry.  Remove from heat and cool for some time. Form the mashed potatoes into even sized balls. Make a depression in the center and fill with the pepper mince. Flatten each ball to form a round cutlet. Dip in the beaten egg then roll in the breadcrumbs. Heat oil in a flat pan and shallow fry the cutlets on low heat till golden brown on both sides.

GREEN MASALA MUTTON CURRY / MUTTON GREEN CURRY

Green Masala Mutton Curry

Ingredients

½ kg beef or mutton cut into medium pieces

2 teaspoons ginger garlic paste

4 green chilies

1 cup chopped coriander leaves

1 teaspoon cumin seeds

2 cloves, 2 cardamom, 2 pieces of cinnamon

½ teaspoon turmeric powder

Salt to taste

3 tablespoons oil

½ cup coconut paste

3 potatoes pealed washed and cut into quarters

Grind the green chilies, coriander leaves, coconut, cinnamon, cloves, cardamom and cumin seeds to a smooth paste in a blender. Heat oil in a pressure cooker and fry the onions till golden brown. Add the meat and turmeric powder and fry for some time. Now add the ground masala and salt and mix well with the meat. Keep frying on low heat till the oil separates from the mixture. Add the potatoes and sufficient water and pressure cook for 15 minutes.   Serve hot.  This curry is good with ghee rice or Palau rice.

STUFFED SERPENT GOURD CURRY

STUFFED SERPENT GOURD OR SNAKE GOURD CURRY
This is a typical Anglo-Indian dish, where ground seasoned beef or lamb / mutton is stuffed in hallowed out segements of serpent gourd, then simmered in a slightly spiced gravy sauce. It goes well with either white steamed rice or ant flavoured rice. Tastes yummy
1 kg beef or mutton mince
1 medium sized snake gourd ( scrape it slightly)
3 medium sized onions chopped
3 large tomatoes pureed
½ cup coconut paste
A small bunch of coriander leaves chopped
2 teaspoons ginger garlic paste
3 teaspoons chilly powder
1 teaspoon spice powder
2 teaspoons coriander powder
½ teaspoon tumeric powder
Salt to taste
2 green chilies chopped
3 tablespoons oil.

Wash the snake gourd, remove the inside and cut into 2 inch pieces. Marinate the mince with a teaspoon of chilly powder, tumeric powder, a little salt and some chopped coriander leaves. In a pan heat the oil and fry the chopped onions till golden brown. Add the ginger garlic paste and sauté for some time. Add the chilly powder, coriander powder, spice powder, green chilies, coconut and salt and fry for a few minutes .Add the tomato puree and fry till the oil separates from the masala. Now add 2 cups of water and bring to boil. Meanwhile stuff the snake gourd rings with the marinated mince. Pack each ring tightly so that the mince does not fall out. Slowly drop the stuffed snake gourd pieces into the boiling curry and cook on low heat till the gravy is sufficiently thick and the mince is cooked. Garnish with chopped coriander leaves. Serve hot with coconut rice or plain rice.

ANGLO-INDIAN STYLE MUTTON DO-PIAZA also known as Double Onions Mutton Curry or Twice the Onions Curry

ANGLO-INDIAN STYLE MUTTON DO-PIAZA also known as Double Onions Mutton Curry or Twice the Onions Curry

Dopiaza Mutton or Chicken Dishes were very popular in Anglo-Indian homes in Calcutta and across Bengal. Do Piaza when translated literally means “two onions,”. This means that the Do Piaza Curry is prepared with almost double the quantity of onions as compared to a normal Meat or chicken curry. In a Dopiaza Curry, half the quantity of the onions are added raw while cooking the curry and the remaining onions are fried and added to the dish at the end.  The prominent flavour of onions gives a slight sweet taste to the curry.

 

Serves 6           Time required: 1 hour

Ingredients

½ kg Mutton

4 large onions sliced

1 large tomato chopped

2 bay leaves

2 teaspoon chillie powder

1 teaspoon ginger garlic paste

1 teaspoons coriander powder

1 teaspoon all spice powder or garam masala powder

2 tablespoons lime juice

Salt to taste

3 tablespoons oil

2 green chillies sliced

2 cloves

2 cardamoms

2 one pieces of cinnamon

2 tablespoon curds / yoghurt

 

Marinate the mutton with chillie powder, ginger garlic paste, coriander powder, spice powder / garam  masala powder and salt and keep aside for 1 hour.

Heat the oil in a suitable pan or pressure cooker and sauté half of the onions till golden brown. Remove and keep aside.

In the same pan add the marinated meat along with the bay leaves, green chillies, cloves, cinnamon and cardamom.  Fry on low heat for about 5 minutes. Add the remaining sliced onions, chopped tomato, curds and mix well. Simmer for about 5 minutes. Now add 2 glasses of water and mix well. Cook covered on low heat for 1 hour (or pressure cook for 15 minutes) till the mutton is tender and the gravy is quite thick. Now add the fried onions and mix once. Remove from heat.

Garnish with Chopped Coriander leaves if dersired. Serve with Rice or chapattis.

 

Note: Beef or Chicken can also be used instead.

OX TONGUE ROAST

Serves 6   Preparation and cooking Time 45 minutes

Ingredients

1 Large Ox tongue

1 big onion sliced

4 red chilies broken into bits

1 teaspoon whole pepper corns

2 cloves and 2 small pieces of cinnamon

2 tablespoons oil

Salt to taste

Tongue Roast  NewWash the tongue well and then pressure cook it with 2 cups of water and a little salt till tender letting some soup remain. Open the pressure cooker and remove the boiled tongue. Let it cool for some time. When it is a little cold remove the white skin from the tongue and put it back into the open cooker and add the oil, onion, red chilies pepper corns, cloves and cinnamon and a little more salt.  Mix well.  Simmer on low heat till all the soup dries up and the tongue is nicely brown all over .Cut into slices and arrange on a plate along with the residue. Serve hot or cold with mashed  potatoes and bread. You can make very delicious sandwiches with tongue roast as filling.

BEEF STROGANOFF – ANGLO-INDIAN STYLE

BEEF STROGANOFF – ANGLO-INDIAN STYLE

This is an easy recipe for the Anglo-Indian version of Beef Stroganoff  that was perfected by me!!!

Serves 6    Time required: About 1 hour 20 mins

Ingredients

1 kg Beef Sirloin cut into cubes

2 medium size onions chopped finely

1 tablespoon chopped garlic

250 grams button mushrooms sliced

2 teaspoons crushed black pepper

2 Bay leaves

2 pieces of cinnamon (about one inch size)

1 cup red wine

3 tablespoons cooking oil

Salt to taste

2 tablespoons Worcestershire sauce

2 tablespoons tomato sauce

1 tablespoon chopped mint

1 tablespoon Dijon Mustard

2 tablespoons flour

½ cup cream

Heat the oil in a suitable pan and fry the chopped onions, garlic, bay leaves and cinnamon for a few minutes till the onions turn light brown. Add the beef cubes, mushrooms, and all the other ingredients and stir fry for a few minutes. Add sufficient water (about 2 or 3 glasses) and cook on low heat till the beef is cooked and the gravy is quite thick. Serve with Buttered Toast or Dinner Rolls and Mash Potatoes.