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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Monday, September 29, 2014

MUTTON /l LAMB MINCE FRY





Serves 6   Preparation and Cooking Time 45 minutes
½ kg Fine Mutton Mince / Ground Mutton / Lamb 
2 big onions chopped
½ teaspoon turmeric powder                  
1 teaspoon chopped garlic
1teaspoon chopped ginger                    
2 green chilies chopped finely
1 small bunch coriander leaves            
2 tablespoons oil
Salt to taste                                           
1 teaspoon chillie powder
Heat the oil in a pan and fry the onions till golden brown. 
Add the chopped ginger, garlic and green chilies, and sauté for 3 minutes.  
Add the mince, turmeric powder, chillie powder and salt and mix well. 
Add the chopped coriander leaves and cook on low heat for about 20 minutes to ½ an hour till the mince is cooked and all the water evaporates. 
Keep Simmering on low heat till the mince is almost dry and gives out a nice aroma.