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

Monday, July 3, 2017

TANGY MUTTON CURRY OR TAMARIND MEAT CURRY

















TANGY MUTTON CURRY OR TAMARIND MEAT CURRY
(A tangy slightly spicy dish. Tender pieces of Mutton cooked with selected spices in a tamarind sauce).

Serves 6     Time required: 45 minutes
Ingredients:

1kg mutton cut into medium size pieces      
2 big onions chopped finely
1 teaspoon coriander powder
½ teaspoon cumin powder
2 teaspoons chillie powder
1teaspoon ginger garlic paste
Salt to taste
2 tablespoons oil
½ cup thick tamarind juice
3 green chillies slit lengthwise.

Boil the meat in a little water, salt and a pinch of turmeric till tender.
Remove the boiled meat and keep the remaining soup aside.
Make a paste with the ginger garlic paste, salt, coriander powder, cumin powder and the chillie powder with a little water.
Heat oil in a pan and fry the onions till golden brown. Add the paste and the green chillies and fry well till the oil separates from the mixture.
Add the boiled mutton and along with the left over soup and the thick tamarind juice and mix well. Cook on medium heat till the mutton is tender and the gravy is thick and dark brown.
Garnish with slit green chillies.
Let the curry stand for half an hour before serving to draw in all the flavours.

Serve with steamed rice or chappatis. 

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