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

DRY BEEF FRY

beef fry new

DRY BEEF FRY

1 kg Beef cut into small pieces

2 medium size onions finely chopped
2 tablespoons oil
1 teaspoon garlic garlic paste
2 pieces cinnamon bark about one inch each
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons mild chillie powder
2 Dry Red Chillies broken into bits

1 tablespoon vinegar
Salt to taste

Marinate the meat with all the above ingredients except the onions and keep aside for 1 hour.

Heat oil in a pan and sauté the onions till slightly brown. Add the marinated meat and stir fry for a few minutes till the pieces become firm.

Add 1 cup of water and mix well. Cover and simmer for 45 minutes or till the meat is tender and the gravy dries up.

Keep frying on low heat till the meat is dry and dark brown.

Serve as a side dish with Rice and pepperwater.

ALMORTH OR BAFFARTH – MIXED MEAT STEW

Almorth (Mixed Merat Stew)

ALMORTH OR BUFFARTH – MIXED MEAT STEW

This dish is a mixed meat stew made with a combination of meat, chicken, pork and vegetables. It’s a very old Anglo-Indian recipe. However, any combination of meat could be used as per personal preference. The same recipe could be used with chicken only. This Stew was a must have for Christmas Breakfast in almost all Anglo-Indian Homes in the olden days and was eaten with bread or rolls.

Serves 6    Preparation Time 1 hour

Ingredients

¼ kg Beef

¼ kg mutton / lamb

½ kg chicken

¼ kg pork

A few carrots and beans chopped into medium size pieces (or any other English vegetables)

3 potatoes peeled and cut into quarters

2 teaspoons chillie powder

½ teaspoon turmeric powder

2 teaspoons pepper powder

1 teaspoon coriander powder

4 dry red chillies broken into pieces

2 teaspoons chopped garlic

2 pieces cinnamon

5 cloves

3 onions sliced

2 tomatoes chopped

2 tablespoons chopped mint

3 tablespoons oil

Salt to taste

2 tablespoons coconut paste

2 tablespoons vinegar

Cut the meat, chicken and pork into small pieces. Heat oil in a pressure cooker or a suitable vessel and add the onions, cinnamon, cloves and chopped garlic. Fry till the onions turn golden brown. Add the mutton, beef, chicken and pork together with the chillie powder, turmeric powder, pepper powder, salt coriander powder and tomatoes and mix well.  Fry till the tomatoes turn to pulp. Add the broken dry red chillies, mint and the coconut paste and mix well. Add sufficient water and cook till the meat is soft. If cooking in a pressure cooker, cook for 10 minutes (6 to 8 whistles). Now add the chopped vegetables and vinegar and simmer on low heat till the vegetables are cooked and the gravy is thick. Serve with rice or bread.

GREEN MASALA LAMB CHOPS

green masala chops

GREEN MASALA LAMB CHOPS

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. 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.

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.

COLONIAL ANGLO-INDIAN CUISINE FOOD PROMOTION EVENT AT K 3, J W MARRIOTT HOTEL NEW DELHI AEROCITY – THE MEMSAHIB’S KITCHEN

COLONIAL ANGLO-INDIAN CUISINE FOOD PROMOTION EVENT AT K 3, J W MARRIOTT HOTEL NEW DELHI AEROCITY – THE MEMSAHIB’S KITCHEN

It’s been an awesome and amazing experience being part of the Colonial Anglo-Indian Food Promotion Event #thememsahibskitchen at K3, J W Marriott Hotel New Delhi Aerocity.

Thank you so much J W Marriott Hotel for giving me the privilege of recreating and bringing back to life old forgotten foods and simple dishes of yore that were innovated and invented by the khansamas and cooks in those early days of the Colonial period.

The rustCollage of Bridget and Chefsic and robust flavours of dishes that were served by the cooks at the Dak Bungalows and Inspection Bungalows to the British Officers while on their official tours across the country such as the Dak Bungalow Chicken Curry and fry.

Collage of Non-Veg Dishes
The delicious Railway Lamb and Vegetable Curries that were first served on the Great Indian Peninsular Railway also known as The Blue Train that began its three day journey from Bombay’s Victoria Rail Terminus to Calcutta via Allahabad for the first time on 7th March 1870 covering a total distance of almost 4000 miles.

Collage of Vegetrian dishes
Then the East India Company legacies of lamb chops, Bread and Butter pudding, Roly Poly Jam Pudding and steamed ginger pudding, besides other dishes associated with British colonial cooking such as Kedegeree (the anglicised version of kichidi, a rice dish cooked with pulses then mixed with quartered hard boiled eggs), Rissoles, Potato Chops and Pantras, Cutlets and Croquettes.
The Portuguese legacies of Vindaloo and Tangy Curries and Sweets, the Dutch Fish and lamb Mince Friccadels and not forgetting the other old dishes such as Grandma’s Country Captain Chicken, lamb Mince Ball (Kofta) Curry, Saffron Coconut Rice, Anglo-Indian Tomato Pilaf, etc.
Thank you  J W Marriot Hotel New Delhi Aerocity, Executive Chef Vikram Bhatt, Executive Sous Chef Ishika, Mr Rohit Sharma and Mr Nikhil Nair for this wonderful opportunity.
My special thanks to the wonderful team of Chef Kamal Sen, Hardik Narang, Akanksha Dean, Hitesh and others who were so eager to learn this new cuisine and recreate these old dishes for the festival. God bless you all.

CAPSICUM, BRINJAL AND POTATO CURRY

Capsicum, Brinjal and Potato Curry

CAPSICUM, BRINJAL AND POTATO CURRY

Serves 6

Time Required: 45 minutes

Ingredients

1/2 kg small Brinjals cut into halves,

3 potatoes peeled and chopped into quarters,

2 capsicums cut into quarters,

3 tablespoons coconut paste,
3 onions chopped,

2 tablespoons coriander leaves,

4 cloves,

6 or 8 whole pepper corns,

1 teaspoon cumin seeds,

½ teaspoon turmeric powder,

2 tablespoons chillie powder,

3 tablespoons tamarind juice,

3 tablespoons oil,

Salt to taste
Heat oil in a pan and fry the cloves, pepper corns and cumin seeds for a minute. Add the onions and sauté till golden brown. Add the brinjals, capsicums and potatoes and all the other ingredients and mix well. Add 2 cups of water and cook covered till the potatoes and brinjals are cooked. Simmer till the gravy thickens. Serve with rice or chapattis or rotis.