ANGLO-INDIAN MASALA CHOPS / BEEF OR VEAL MASALA CHOPS
Serves 6 Time required: approx 1 hour
1 kg good beef or veal cut into chops with a little fat (Flatten them)
3 or 4 potatoes, (boiled, peeled and cut in half lengthwise)
4 big onions sliced
2 green chilies slit lengthwise
2 teaspoons mild chillie powder
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 2 hours.
Heat the oil in a suitable pan and add the marinated chops and mix well. Cook the chops with sufficient water till tender letting some soup remain. Mix in the sliced onions. Keep cooking on low heat till the soup dries up and the meat is a nice brown colour.
Just before turning off the heat add the boiled potatoes and mix once so that the mixture covers the potatoes.
Garnish with browned onions
Serve hot with bread, rice or chapattis
STUFFED SERPENT GOURD OR SNAKE GOURD CURRY
This is a typical Anglo-Indian dish, where ground seasoned beef or lamb / mutton is stuffed in hallowed out segements of serpent gourd, then simmered in a slightly spiced gravy sauce. It goes well with either white steamed rice or ant flavoured rice. Tastes yummy
1 kg beef or mutton mince
1 medium sized snake gourd ( scrape it slightly)
3 medium sized onions chopped
3 large tomatoes pureed
½ cup coconut paste
A small bunch of coriander leaves chopped
2 teaspoons ginger garlic paste
3 teaspoons chilly powder
1 teaspoon spice powder
2 teaspoons coriander powder
½ teaspoon tumeric powder
Salt to taste
2 green chilies chopped
3 tablespoons oil.
Wash the snake gourd, remove the inside and cut into 2 inch pieces. Marinate the mince with a teaspoon of chilly powder, tumeric powder, a little salt and some chopped coriander leaves. In a pan heat the oil and fry the chopped onions till golden brown. Add the ginger garlic paste and sauté for some time. Add the chilly powder, coriander powder, spice powder, green chilies, coconut and salt and fry for a few minutes .Add the tomato puree and fry till the oil separates from the masala. Now add 2 cups of water and bring to boil. Meanwhile stuff the snake gourd rings with the marinated mince. Pack each ring tightly so that the mince does not fall out. Slowly drop the stuffed snake gourd pieces into the boiling curry and cook on low heat till the gravy is sufficiently thick and the mince is cooked. Garnish with chopped coriander leaves. Serve hot with coconut rice or plain rice.