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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

Saturday, July 09, 2016

ANGLO-INDIAN HOT MEAT FRY - an Old Colonial Dish























Hot Meat Fry
Serves 6  Preparation Time 1 hour
Ingredients
1 kg Boneless Beef or Mutton cut into cubes
3 dry red chillies broken into bits
2 small pieces cinnamon
1 or 2 bay leaves
3 onions sliced finely
1 teaspoon ginger garlic paste
1 teaspoon chillie powder
½ teaspoon turmeric powder
1 teaspoon pepper powder
2 tablespoons vinegar
1 teaspoon chopped garlic
Salt to taste

Boil the meat with a little salt and a pinch of turmeric in sufficient water till very tender. Strain the soup and keep aside. Heat oil in a pan and sauté the onions, chopped garlic, cinnamon, bay leaves, and red chillies till slightly brown. Add the ginger garlic paste, chillie powder, pepper powder, turmeric powder and vinegar and fry for a few minutes. Add the meat and mix well. Add the remaining soup and a little more salt if necessary. Keep frying till almost dry and the fry is a beautiful dark brown. Serve with bread or as a side dish with steamed rice and pepper water. 

ANGLO-INDIAN HOT MEAT FRY - an Old Colonial Dish























Hot Meat Fry
Serves 6  Preparation Time 1 hour
Ingredients
1 kg Boneless Beef or Mutton cut into cubes
3 dry red chillies broken into bits
2 small pieces cinnamon
1 or 2 bay leaves
3 onions sliced finely
1 teaspoon ginger garlic paste
1 teaspoon chillie powder
½ teaspoon turmeric powder
1 teaspoon pepper powder
2 tablespoons vinegar
1 teaspoon chopped garlic
Salt to taste

Boil the meat with a little salt and a pinch of turmeric in sufficient water till very tender. Strain the soup and keep aside. Heat oil in a pan and sauté the onions, chopped garlic, cinnamon, bay leaves, and red chillies till slightly brown. Add the ginger garlic paste, chillie powder, pepper powder, turmeric powder and vinegar and fry for a few minutes. Add the meat and mix well. Add the remaining soup and a little more salt if necessary. Keep frying till almost dry and the fry is a beautiful dark brown. Serve with bread or as a side dish with steamed rice and pepper water.