Serves 6
Preparation time 1 hour
Ingredients
1 kg mutton or lamb cut into cubes
2 tablespoons oil
2 medium size onions chopped finely
1 stick cinnamon broken into two
3 cardamoms
3 cloves
2 tomatoes chopped
1 teaspoon cumin powder
1teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon garam masala / spice powder
2 teaspoons chillie powder
Salt to taste
Heat oil in a pan and fry the onions till golden brown. Add the spices and fry for a minute. Now add the ginger and garlic paste and stir fry for a few minutes. Add the meat and fry well till it changes colour. Now add the chillie powder, cumin powder, garam masala / spice powder, tomatoes and salt and mix well. Fry for a few more minutes. Add sufficient water and simmer till the meat is tender.
Anglo-Indian Recipes from Bridget White-Kumar. Easy to follow recipes and instructions of popular and everyday Anglo-Indian Dishes
ANGLO-INDIAN COOKERY BOOKS BY BRIDGET WHITE
Subscribe to:
Post Comments (Atom)
ANGLO-INDIAN LIVER AND ONIONS FRY
ONION AND LIVER FRY Ingredients ½ kg lamb liver sliced thinly 4 large onions chopped 1teaspoon chillie powder ...
-
DODOL OR DHOL DHOL (BLACK RICE HALWA) Dodol or Black Rice Halwa is a delicious Christmas Sweet purported to be another legacy of ...
-
Japonaise cakes are often mistakenly called Japanese cakes. Surprisingly, the Japonaise Cake did not originate in Japan but is act...
No comments:
Post a Comment