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 Rightpunishable by Law

Sunday, October 28, 2012

LAMB / MUTTON POT ROAST



LAMB / MUTTON POT ROAST

Serves 6   Preparation time 1 hour
Ingredients
A 2 kg chunk of lamb or mutton or 1 whole leg of lamb / mutton
3 large potatoes boiled and peeled
2 tablespoons vinegar
2 teaspoons pepper
2 tablespoons butter
2 inch pieces of cinnamon
1/2 teaspoon turmeric powder
Salt to taste

Method:
Wash the lamb / mutton leg and make deep cuts on it. Rub it well all over with the salt, pepper, turmeric and vinegar.  Place it in a big oven proof dish or pressure cooker along with the butter and cinnamon and braise it by frying on high heat for some time till the meat turns a light brown. Add sufficient water and cook on medium heat till the meat is tender. Continue roasting turning from side to side, till the meat is nice and brown. Add the potatoes and roast well.  Serve hot or cold with bread and steamed vegetables.

The lamb / mutton / leg of lamb could also be roasted in an oven using the same recipe.

(NOTE: The turmeric helps in giving it a lovely shade of brown. Add 2 broken red chillies while roasting if more pungency is required )

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