SIMPLE ANGLO-INDIAN BEEF CURRY

SIMPLE MEAT CURRY

Ingredients

1/2 kg meat either mutton, lamb or beef cut into cubes

2 onions sliced roughly

1 tomato chopped

1 or 2 teaspoons chillie powder

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder

2 teaspoons ginger garlic paste

Salt to taste

2 tablespoons oil 

Heat the oil in a pressure cooker or suitable pan and add the meat. Fry for a few minutes.

Add the chillie powder, turmeric, cumin powder, coriander powder, ginger garlic paste and salt and mix well. Fry for a few minutes

Add the chopped onions and tomatoes and mix well

Fry for a few minutes till the tomatoes turn pulpy.

Add sufficient water and close the pressure cooker.

Switch off after 8 whistles. Let the pressure settle.

Open and mix. If thicker gravy is required simmer for a few minutes, then switch off.

Serve with rice or bread  

LAMB MINCE PILAF / PALAU

LAMB MINCE PILAF
Ingredients
1/2 Basmati Rice or any other Good Rice … wash and soak for about 10 minutes
1/2 kg Mutton / Lamb Mince
3 bay leaves
2 teaspoons all spice powder or garam masala
3 large tomatoes chopped
3 small sticks of cinnamon, 3 cloves, 3 cardamoms
1 cup oil or ghee
Salt to taste
6 green chilies slit lengthwise
3 tablespoons ginger garlic paste
2 teaspoons chillie powder
3 large onions sliced finely          
1 teaspoon turmeric powder
½ cup fresh mint leaves
3 tablespoons curds / yogurt

Marinate the mutton / lamb mince with the garam masala/ all spice powder, green chillies, curds and half the quantity of ginger garlic paste and turmeric powder for half an hour.

Heat the oil or ghee in a large vessel and add the bay leaves, cloves, cinnamon, cardamom, remaining ginger garlic paste and onions and sauté for some time. Add the chopped tomatoes, mint leaves and chillie powder and simmer till the oil separates from the mixture and the tomatoes are reduced to pulp. Add the marinated mutton / lamb mince and salt and cook till tender. Keep aside.

Now add sufficient water to the gravy in a vessel so as to get about 5 glasses of liquid.  Add the rice and cook till almost done. Remove half the quantity of rice and add a layer of the cooked mutton / lamb mince on the rice. Repeat with the remaining cooked rice and mince. Cover and simmer for a few more minutes till all the liquid evaporates and the Rice is done. Let it stand for about 15 minutes before serving with salad or any curry.

MEAT BALL CURRY OR BAD WORD CURRY

1. ANGLO-INDIAN MINCE BALL CURRY OR BAD WORD CURRY 

(Tender Meat balls are simmered in a lightly spiced Coconut based Gravy and served with yellow Coconut Rice and Devil’s / Hell’s Flame Chutney. This curry is also known colloquially as “Bad Word Curry”. As the word ‘Ball’ was considered as a slang word in the olden days, hence the name ‘Bad Word Curry’.

Serves 6        Time required: 1 hour

Ingredients; For the Curry

3 large onions chopped                   

1 sprig curry leaves (optional)

3 teaspoons chillie powder               

1 ½ teaspoons coriander powder

3 teaspoons ginger garlic paste      

3 big tomatoes pureed

½ cup ground coconut paste            

1 teaspoon spice powder or garam masala

Salt to taste                                     

3 tablespoons oil

1 teaspoon coriander leaves chopped finely for garnishing

½ teaspoon turmeric powder

Ingredients for the Meat Balls (Koftas)

½ kg fine beef mince or lamb / mutton mince    

½ teaspoon spice powder

3 green chilies chopped                

A small bunch of coriander leaves chopped finely

Salt to taste                                   

½ teaspoon turmeric powder

1/2 teaspoon chillie powder 

Heat oil in a large pan and fry the onions till golden brown. Add the ginger garlic paste and the curry leaves and fry for some time.  Now add the chillie powder, coriander powder, spice powder or garam masala powder, turmeric powder and coconut and fry for a few minutes till the oil separates from the mixture. Now add the tomato juice and salt and simmer for some time.  Add sufficient water and bring to boil. 

Meanwhile get the meat balls ready. Mix the spice powder, salt, chopped green chilies, turmeric powder and coriander leaves with the mince and form into small balls. When the curry is boiling slowly drop in the mince balls carefully one by one. Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick.  Serve hot with Coconut Rice and Devil Chutney.