ANGLO-INDIAN RECIPE BOOKS by Bridget White

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, August 3, 2014

MUTTON CHOPS IN GREEN MASALA


MUTTON CHOPS IN GREEN MASALA - Tender Mutton or Lamb Chops cooked in a freshly  ground corriander leaves, green chillies and coconut based gravy sauce. A nice combination with plain rice or Palao. The same recipe could be used for Beef or Veal Chops as well
Serves 6           Preparation Time 45 minutes
Ingredients
½ kg lamb or 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 cardamoms
2 small 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, cardamoms 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. The gravy should be quite thick. Serve hot. This curry is good with ghee rice or Palau rice.
The same recipe could be used for Beef or Veal Chops as well

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