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

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Saturday, November 12, 2016

GROG SHOP STYLE MUTTON CHOPS















GROG SHOP STYLE MUTTON CHOPS
Grog is a colloquial name for cheap distilled alcohol or liquor. It is also known as the ‘Country Stuff’. This liquor is mostly sold in small unlicensed dinghy, shanty like shops which are known as Grog Shops. These grog shops or toddy shops catered to a lower class clientele. The grog was distilled liquor that was very strong and over time, burnt their tongues and palates. Even the snacks and short eats sold at these outlets such as mutton pepper chops, masala chops, Beef Fry, Goat liver fry, tripe curry, chicken masala fry, fried masala fish, fried prawns, omelettes, etc, etc are also oily, spicy and fiery. They were always dry dishes or semi dry dishes served in small saucers and no accompaniments such as bread or rice were served with it. More over no specific recipe was followed and the same masala or ingredients are used for almost all the dishes whether, chicken, meat or fish


Here is a recipe for a Grog Shop style Mutton Chops. Its quite pungent so decrease the ingredients according to one’s taste

Serves 6     Preparation Time approx 1 hour
Ingredients
½ kg Mutton /Lamb Chops (Flatten them) or 1 rack weighing 500 grams
4 big onions sliced
2 green chilies slit lengthwise
2 teaspoons chillie powder (depending on how spicy one likes)
1 teaspoon pepper powder
2 teaspoons cumin powder
1 teaspoon garam masala powder
1 teaspoon coriander powder
1 teaspoon ginger garlic paste
Salt to taste
2 tablespoons chopped coriander leaves
A Few Curry leaves
3 tablespoons oil

Marinate the chops with all the above ingredients and keep aside for one hour.
Heat oil in a suitable pan and sauté the onions till golden brown. Add the marinated chops and mix well. Cook the chops with sufficient water till tender. Keep cooking on low heat till  the meat is a nice brown colour and the gravy thickens. 

Serve hot with bread or rice.

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