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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

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 Right punishable by Law

Sunday, November 01, 2009

Veal Country Captain (Cold Meat Curry)

Serves 6
Preparation Time 1 hour
Ingredients
1 kg veal from the shoulder portion (1 whole chunk)
8 medium size onions cut finely
1 teaspoon turmeric powder
1 tablespoon garlic paste
2 teaspoons chillie powder
3 tablespoons oil
1 tablespoon butter or ghee
Salt to taste
Boil the veal in sufficient water with a little salt and a pinch of turmeric till tender. Remove from heat and cool. When cold, cut the boiled veal into small pieces. Mix the chillie powder, turmeric powder, salt and garlic paste with the boiled veal pieces and keep aside.
Heat oil in a pan and fry the onions till golden brown. Remove from the pan and keep aside.
Now fry the marinated boiled veal in the same pan adding a tablespoon of butter or ghee and cook till the meat begins to look dry. Mix in the fried onions and simmer on low heat for 5 more minutes. Serve with rice or bread and a few steamed vegetables.
Note: Country Captain is usually prepared with chicken. However it can be prepared with any left over cold meat as well. Hence the name Cold Meat Curry