ALMORTH – ANGLO-INDIAN MIXED MEAT AND VEGETABLE STEW

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  1. ALMORTH – MIXED MEAT AND VEGETABLE STEW

This dish is a kind of 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 or Easter Breakfast in almost all Anglo-Indian Homes in the olden days and was eaten with bread or rolls. I have fond memories of this dish when growing up in KGF.

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

3 tablespoons coconut paste or coconut milk

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, broken red chillies and chopped garlic. Fry till the onions turn golden brown. Add all the cut up meat 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 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 all the chopped vegetables and vinegar and 2 more cups of water and simmer on low heat till the vegetables are cooked and the gravy is slightly thick. Serve with bread or dinner rolls. It also goes well with Hoppers, Dosa and Idlis too!!

CHICKEN AND BARLEY BROTH – ALSO KNOWN AS KENNY BOY’S KANJEE

CHICKEN AND BARLEY BROTH –  ALSO KNOWN AS KENNY BOY’S KANJEE

One of the most tasty and easy to prepare soups is Chicken and Barley Broth. This is an old Colonial favourite which originated during the early years of the Raj and was part of old Anglo-Indian Households. No one knows how it came to be called “KENNY BOY’S KANJEE” I’m presuming that it was first prepared for a little boy named Kenny who was affectionately called ‘Kenny boy” by his doting Nana and mum!!!

Serves 6  

Preparation and cooking time 1 hour 15 minutes

Ingredients

500 grams boneless chicken cut into very small pieces

2 carrots peeled and chopped into small pieces

1 onion chopped

1 teaspoon cornflour / corn starch (dissolve in ½ cup of water)

1 bay leaf

5 or 6 pepper corns

2 tablespoons butter

½ cup whole barley

1 teaspoon white pepper powder

2 teaspoons chopped coriander / parsley

Soak the barley in 3 cups of water for an hour. Boil in the same water on medium heat for about 30 minutes, removing the scum from time to time.

 Heat butter in a pan and lightly fry the onions till pale brown. Add the Bay leaf, pepper corns, carrots and chicken and fry for a few minutes. Add the cooked barley, and 1 litre of water and cook for about 45 minutes on low heat till the chicken and carrots are cooked.  Stir in the cornflour / corn flour starch and simmer for 5 more minutes.

 Season with salt, white pepper and chopped coriander leaves / parsley.  Serve hot.

This soup is a meal in itself on a cold and rainy day. Also a nourishing soup when recuperating from the Flue