ANGLO-INDIAN RECIPE BOOKS by Bridget White

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

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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

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DUE TO THE PRESENT SITUATION, I AM NOT IN A POSITION TO POST MY BOOKS TO THOSE WHO ORDER THEM DIRECTLY FROM ME.
ALL MY ANGLO-INDIAN RECIPE BOOKS ARE AVAILABLE ONLINE ON Amazon.com
THIS IS THE LINK TO MY AUTHOR PAGE DISPLAYING ALL MY BOOKS. HENCE PLEASE ORDER DIRECTLY AND PURCHASE THE BOOKS FROM AMAZON

Showing posts with label MUTTON CHOPS. Show all posts
Showing posts with label MUTTON CHOPS. Show all posts

Friday, November 13, 2015

MUTTON CHOPS AND POTATOES IN GRAVY - AN OLD ANGLO-INDIAN FAVOURITE

Mutton Chops and Potatoes in Gravy is an old Anglo-Indian favourite dish. Tender mutton or lamb chops are cooked in a slightly spicy gravy. It goes really well with bread or rice.  This recipe and lots of other old Anglo-Indian recipes are featured in my prize winning recipe book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST.















MUTTON CHOPS AND POTATOES IN GRAVY

Serves 6     Preparation Time approx 1 hour
Ingredients
½ kg Mutton /Lamb Chops (Flatten them)
3 or 4 potatoes, Boiled, peeled and cut in half lengthwise
4 big onions sliced
2 green chilies slit lengthwise
1 or 2 teaspoons chillie powder (depending on how spicy one likes)
2 teaspoons cumin powder
2 tablespoons vinegar
1 teaspoon ginger garlic paste        
Salt to taste
3 tablespoons oil

Marinate the chops with all the above ingredients (except the onions and potatoes) and keep aside for one hour. 
Heat oil in a suitable pan and sauté the onions till golden brown. Add the marinated chops and mix well. Cook the chops with sufficient water till tender. Keep cooking on low heat till  the meat is a nice brown colour and the gravy thickens. Just before turning off the heat add the boiled potatoes and mix once so that the mixture covers the potatoes.  Serve hot with bread or rice.

Saturday, July 14, 2012

GREEN MASALA LAMB / MUTTON CHOPS

GREEN MASALA LAMB / MUTTON CHOPS
Serves 6           Preparation Time 45 minutes
Ingredients
½ kg lamb / mutton chops (Flatten slightly with the handle of the knife)
2 teaspoons ginger garlic paste
4 green chilies
3 tablespoons coriander leaves
1 teaspoon cumin seeds
2 cloves
2 cardamom
2 pieces of cinnamon
½ teaspoon turmeric powder
Salt to taste
3 tablespoons oil                                
3 potatoes pealed washed and cut into quarters
2 onions sliced finely
½ cup coconut paste

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, ginger garlic paste and turmeric powder and fry for some time. Now add the ground paste 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.

Wednesday, April 11, 2012

ANGLO-INDIAN HOT MASALA CHOPS
















ANGLO-INDIAN HOT MASALA CHOPS
Serves 6    preparation Time 1 hour
Ingredients
½ kg good chops either mutton, beef or veal
2 teaspoons ginger garlic paste
2 tablespoons vinegar
2 large onions sliced fine
2 or 3 green chilies sliced lengthwise
3 tablespoons oil
1 teaspoon mustard
4 cardamoms
4 cloves
2 pieces of cinnamon
1 teaspoon pepper powder
1 teaspoon chillie powder
 Salt to taste
1 teaspoon cumin powder                  
1 teaspoon coriander powder

Roast and dry grind  the mustard, cardamom, cloves and cinnamon. Wash the chops and marinate them with this ground masala powder, ginger garlic paste, pepper powder, chillie powder, vinegar, cumin powder, coriander powder and salt for about 30 minutes. Heat oil in a large pan and sauté the onions and green chilies till slightly brown. Add the marinated chops and mix well.  Simmer for a few minutes.  Add sufficient water and cook till the chops are done and the gravy dries up.  Garnish with onion rings.       

Tuesday, March 30, 2010

MUTTON / LAMB CRUMB CHOPS

1 kg mutton /lamb chops flatten them by beating
3 teaspoons pepper powder
Salt to taste
4 tablespoons breadcrumbs
3 tablespoons oil
2 eggs beaten well
2 onions chopped finely
1 tablespoon chopped mint leaves

Wash the mutton chop well and marinate them with the salt, pepper powder and mint over night or for at least 5 to 6 hours. (Keep covered in the fridge). Heat oil in a flat frying pan. Dip the chops one at a time in the beaten egg. Top with the chopped onions and cover well with breadcrumbs. Shallow fry in the hot oil on low heat. Fry each side till golden brown. Serve with wedges of lime and Tomato Sauce and Bread.