MEAT PEPPER FRY

MEAT PEPPER FRY

Meat pepper Fry is a favourite and popular meat dish that is prepared very often in Anglo-Indian Homes. Its often an accompaniment with Pepper Water and Rice or Dol Curry (Dhal) and Rice. Goes well with Bread or dinner rolls or a Chapattis as wellPepper fry 6

½ kg Meat either Beef, Mutton or lamb (I used Mutton)

3 teaspoons fresh ground pepper

1 teaspoon chopped ginger

2 big onions sliced finely

3 tablespoons oil

3 large potatoes

Salt to taste

Wash the meat and keep aside.  Wash the Potatoes, peal and cut into quarters.

Heat Oil in a pan and sauté the onions and chopped ginger for a few minutes.

Add the meat, salt and pepper powder and mix well.

Fry for 5 minutes on low heat turning the meat well till the pieces get firm.

Add sufficient water and the potatoes and cook till done.

Continue simmering on low heat till all the water is absorbed and the meat and potatoes are brown.

Serve hot with bread or rice.

 

Pepper fry 6

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.

ANGLO-INDIAN DAL PEPPER WATER ( Lentils Pepper Water)

Dal Pepper wateer

Serves 6

Preparation Time 45 minutes

Ingredients

1 Cup Tur Dhal

2 cups of water

1onion chopped

2 teaspoons chillie powder

1large tomato chopped

1 teaspoon cumin powder

1 teaspoon pepper powder

1 tablespoon garlic pasteDal Pepper wateer

½ teaspoon turmeric powder

1 teaspoon coriander powder

½ cup tamarind juice extracted from a small ball of tamarind or 2 teaspoons tamarind paste

Salt to taste

Cook the Tur dhal with 2 cups of water till the dhal is cooked.  Add the chillie powder, tomato, cumin powder, pepper powder, garlic paste, turmeric powder, coriander powder, tamarind juice, salt and some more water to the cooked dhal and bring to boil. Cook on low heat for a few more minutes.  Season with mustered seeds, curry leaves and crushed garlic.

OX TAIL VINDALOO

oxtail vindaloo 6

Oxtail Vindaloo

1 kg oxtail cut into medium pieces

3 onions chopped

3 big tomatoes pureed

1 teaspoon cumin powder

1 teaspoon turmeric powder

2 teaspoons mild chillie powder

1 teaspoon pepper powder

1 teaspoon mustard powder

2 teaspoons garlic paste

1 cup vinegar

3 tablespoons oil

Salt to taste

Pressure cook or slow cook the tail pieces till tender with sufficient water and a pinch of turmeric and salt. I

Heat the oil in a suitable pan and fry the onions till golden brown.

Add the garlic paste and sauté for some time.

Add the chillie powder, cumin powder, turmeric powder, mustard powder, pepper powder and fry well with the vinegar.

Add the tomato puree and continue frying till the oil separates from the mixture.

Add the parboiled ox tail and the remaining soup and cook on low heat till the oxtail is soft and the gravy thickens.

Serve hot with rice or bread or even hoppers.

FRIKKADELS / RAW MINCE CUTLETS (DUTCH FORCED MEAT BALLS OR PATTIES)

Frikkadels

FRIKKADELS / RAW MINCE CUTLETS (DUTCH FORCED MEAT BALLS OR PATTIES)

Frikkadels or Frikadellers are a legacy of the Durch to Anglo-Indian Cuisine. Frikkadels are also known as Raw Mince Cutlets. Frikkadels are pan fried or braised meat balls or patties made with spiced ground meat or meat mince of either beef, lamb or chicken.

Ingredients

500 grams minced beef or lamb

1 medium onion, finely chopped

1 cup soft breadcrumbs

1 tablespoon crushed garlic

½ teaspoon mild chillie powder or paprika

2 tablespoon chopped parsley

2 tablespoons finely chopped mint

Salt to taste

½ teaspoon ground black pepper

2 eggs, beaten

4 or 5 tablespoons oil for frying

Combine all ingredients together and mix well.

Form the meatballs by rolling portions into balls and pressing down slightly to flatten them.

Heat the oil in a non-stick frying pan and brown the meatballs on both sides.

Reduce heat and cook until the meat is no longer pink.

Serve with any sauce or chutney

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.

Authentic Anglo-Indian Recipes of the Colonial Anglo-Indian Era. These recipes are genuine and reflect the true taste of Anglo-Indian Cuisine.