A SIMPLE ANGLO-INDIAN MUTTON / LAMB CURRY

ANGLO-INDIAN SIMPLE MUTTON / LAMB CURRY

Serves 6  Preparation Time 1 hour

Ingredients

1 kg tender lamb or mutton with bones cut into medium pieces

3 tablespoon’s oil

2 large onions chopped finely

2 green chilies slit lengthwise

2 tablespoons ginger garlic paste

½ teaspoon turmeric powder

2 teaspoons chillie powder

2 teaspoons cumin powder

2 teaspoons coriander powder

1 teaspoon all spice powder or garam masala powder 

Salt to taste

1 teaspoon chopped garlic

Boil the lamb or mutton with a little water, a pinch of turmeric and a little salt in a pressure cooker till tender. 

Heat oil in a suitable pan and sauté the onions, green chilies and the ginger garlic paste for some time.  

Add the chillie powder, cumin powder, coriander powder, turmeric powder, spice powder and fry for some time with a little water.  

Add the cooked lamb or mutton along with the soup, chopped garlic and salt and simmer till the gravy is thick. 

Garnish with chopped coriander leaves.

MEAT AND FENUGREEK LEAVES CURRY (Venthium Leaves Curry) also known as Marata Mode Curry

Meat and Fenugreek leaves Curry (Methi / Venthium Leaves Curry) is a typical Anglo-Indian Dish prepared very regularly for lunch in most Anglo-Indian homes mostly in the South of India even today. It took its origins in the Madras Presidency where the tamil cooks incorporated it in the daily fare. In the olden days, for whatever reason, it was also known as Marata mode Curry or just Meat and Greens Curry probably due to the Marata influence in the South.  

Serves 6    

Preparation time 45 minutes

Ingredients

½ kg meat (beef or mutton)                                          

1 cup of fenugreek / Venthium greens / Methi Greens washed well

2 big onions chopped finely                                          

3 big tomatoes pureed

2 teaspoons chillie powder                                          

1/4  teaspoon turmeric powder

2 teaspoons coriander powder                                     

2-teaspoons ginger garlic paste

½ cup coconut paste or coconut milk (optional)                                                    

3 tablespoons oil

Salt to taste

Heat oil in a suitable pan or pressure cooker and fry the onions well. Add the ginger garlic paste and sauté lightly. Add the tomato puree, chillie powder, turmeric powder and coriander powder and fry for some time. Add the meat and the greens and mix well. Continue frying for some time till the oil separates from the mixture and the greens shrivel up.  Add salt, coconut paste and 2 cups of water (or add more for and pressure cook till done. 

MEAT AND FENUGREEK LEAVES CURRY (Venthium Leaves Curry)

Meat and Fenugreek leaves Curry (Methi / Venthium Leaves Curry) is a typical Anglo-Indian Dish prepared very regularly for lunch in most Anglo-Indian homes mostly in the South of India even today. It took its origins in the Madras Presidency where the tamil cooks incorporated it in the daily fare. In the olden days, for whatever reason, it was also known as Marata mode Curry or just Meat and Greens Curry probably due to the Marata influence in the South.  

Serves 6    

Preparation time 45 minutes

Ingredients

½ kg meat (beef or mutton)                                          

1 cup of fenugreek / Venthium greens / Methi Greens washed well

2 big onions chopped finely                                          

3 big tomatoes pureed

2 teaspoons chillie powder                                          

1/4  teaspoon turmeric powder

2 teaspoons coriander powder                                     

2-teaspoons ginger garlic paste

½ cup coconut paste or coconut milk (optional)                                                    

3 tablespoons oil

Salt to taste

Heat oil in a suitable pan or pressure cooker and fry the onions well. Add the ginger garlic paste and sauté lightly. Add the tomato puree, chillie powder, turmeric powder and coriander powder and fry for some time. Add the meat and the greens and mix well. Continue frying for some time till the oil separates from the mixture and the greens shrivel up.  Add salt, coconut paste and 2 cups of water (or add more for and pressure cook till done.