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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

Tuesday, June 09, 2015

MEAT GLASSY / GLAZIE / GLACIE.




MEAT GLASSY / GLAZIE / GLACIE. 
Meat Glassy or Meat Glacie / Glaze, also known as Fruity Meat Curry or Sweet Mango Beef Curry is an old Colonial Dish. It was probably one of the first experiments of the Khansamas / cooks during Colonial times where a spicy curry dish was made more palatable with the addition of Sweet Mango Chutney or chunks of fruit such mango or pineapple which reduced the spiciness of the dish giving it a slightly spicy - sweetish - tangy taste. Major Grey’s Mango Chutney, Col. Skinner’s Mango Chutney and the Bengal Mango Chutney were normally used in this Anglo-Indian dish in the olden days.
The term Glassy or Glazie’ was a misrepresentation of the word ‘Glace’ by the cooks in the olden days. (GlacĂ© is a rich brown stock obtained by browning bones and vegetables in a roasting pan before combining them in a pot with water to get a thick rich stock with a more pronounced flavor and deeper color).  
Serves 6   Time required: 1 hour
Ingredients
 ½ kg boneless Beef or Mutton cut into steaks 
3 large onions sliced finely
2 tablespoons Sweet Mango Chutney (any brand) or 1 cup of mango or pineapple chunks 
2 large tomatoes chopped finely or 2 tablespoons tomato puree 
2 teaspoons ginger garlic paste
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
2 one inch pieces of cinnamon
1 Bay leaf
1 teaspoon ground pepper
2 teaspoons chillie powder 
2 teaspoon Coriander powder
Salt to taste
1 tablespoon plain flour
3 tablespoons oil

Flatten the beef or mutton with a mallet to break the fibers. Marinate   the meat with the flour, a pinch of salt and pepper, and ½ teaspoon of ginger garlic paste for about one hour.
Heat oil in a pan and fry the marinated meat (a few pieces at a time) till brown and half cooked. Remove and keep aside.
In the same pan, (add a little more oil if desired) fry the onions, Bay leaf and cinnamon till golden brown. Add the ginger garlic paste, pepper, chillie powder, vinegar, Worcestershire sauce and tomato and fry well on low heat for a few minutes till the oil separates from the mixture. Add the fried meat pieces and mix well so that all the pieces are covered with the mixture. Add 2 cups of water and cook on low heat till the meat is tender and the gravy thickens. Now add the Sweet mango Chutney or fruit and mix well. Cover the pan and simmer for 2 or 3 more minutes, then remove from heat.
Serve with steamed white rice or as a side dish with bread.