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

Buy these ANGLO-INDIAN COOKERY BOOKS

Buy these ANGLO-INDIAN COOKERY BOOKS
For copies contact: Bridget Kumar Tel: +919845571254 Email: bidkumar@gmail.com / bridgetkumar@yahoo.com A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

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Tuesday, August 13, 2019

LAMB / MUTTON MINCE AND POTATOES



LAMB MINCE AND POTATOES 
Serves 6   Preparation and Cooking Time 45 minutes
½ kg Mutton / Lamb Mince
2 big onions chopped
1 or 2 teaspoons mild chillie powder 
1/2 teaspoon coriander powder
½ teaspoon turmeric powder                 
2 teaspoons ginger garlic paste
1teaspoon chopped ginger                   
2 green chilies chopped
2 tablespoons coriander leaves           
2 or 3 tablespoons oil
Salt to taste                                          
2 one inch pieces of cinnamon 
2 potatoes boiled, peeled and cut into quarters
Heat the oil in a pan and fry the onions, cinnamon, chopped ginger and green chillies till golden brown.
Add the mince, ginger garlic paste, coriander powder, turmeric powder, chillie powder and salt and mix well. 
Let it fry for a few minutes.
Add the chopped coriander leaves and cook on low heat for about 20 minutes to ½ an hour till the mince is cooked and all the water evaporates. 
Add the boiled potatoes and simmer for just 2 or 3 minute for the potatoes to absorb the flavours and the mince is almost dry and gives out a nice aroma. 
Serve hot with rice or bread or chapatis 

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