½-kg mince (beef / lamb/ mutton)
2-big onions chopped
½-teaspoon tumeric powder
1-teaspoon chopped garlic
1-teaspoon chopped ginger
3-green chilies chopped finely
1-small bunch coriander leaves
2-tablespoons oil
Salt to taste
½-teaspoon chilly powder
Heat oil in a pan and fry the onions till golden brown. Add the chopped ginger, garlic, green chilies, tumeric powder, chillie powder and sauté for 3 minutes. Add the mince and salt and mix well. .Add the chopped coriander leaves and cook on low heat for about ½ an hour till the mince is cooked and all the water evaporates and gives out a nice aroma. Serve hot with bread or chapattis
Tags: Anglo-Indian Cuisine, Anglo-Indian Delicacies, Anglo-Indian food, Anglo-Indian recipe, curry, Flavours of the Past, Meat, Meat dish, mince, Postole Mince
Dear Bridget
I was delighted to find your A.I. recipes when scanning Google. My mother was a wonderful cook, and though my wife who studied in Presentation Convent Vepery, Finished in St. Columbians. I studied in Breeks Memorial {Ooty] + finished in Doveton Corrie, noted many of the recipes, some are incomplete, a great pity. Nothing like good old A.I. grub.Perhaps we can exchange recipies. Could not fry an egg, when I came to the U.K. 20 years ago, cook reasonably well now.
Do drop us a line
Robin+ Diana
Hi Bridget,still feel homesick reading variuos web pages on kgf,I spent most of my childhood from 1947/1960,My father worked in the electricity dept.Our quaters was in TOP LINE.My father put on some good dance programes at the oorgaum hall,with bands from bangalore[BRUCE GABRIEL,.FRED HITCHCOCK].The christmas shows were great, all the mines competing with each other. I did visit kgf with my wife in 1997.but was sad to see how much its gone downhill,especially top line.Anglo Indians took a lot more pride keeping the place clean. I remember my headmaster [SAM STERLING]fantastic english teacher,also had a crush on MRS.OHARA.NORMAN TAPP was not my favourite teacher.I have been in the UK just 51 years.and I still have indian food on a regular basis.Look forward to a reply.LAMBERT.
I have been looking for this recipe for many years, I was a Chief Engineer in the Merchant during the 80′s. The Indian cook used to make a dish which he called dry mince curry with dhall sauce, I never saw it made again and could not figure out how he got the mince so dry, it was the consistency of breadcrumbs. Hope this is the answer!
Thanks Robert, Lambert, Robin and Diana. I hope you you enjoy using my recipes