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Monday, July 6, 2020

Salt and Pepper Stews

Salt and Pepper Stews

Small pieces of mutton or chicken are best for stews. Natu-
rally the housewife will use whatever meat is on hand, but,
cutting it to small cubes,

250g meat
3 small potatoes (halved if bigger ones are used)
I tsp ginger/garlic
3 carrots (halved lengthwise)
2 or 3 wedges of cabbage
A handful of each of green beans (cut in Small pieces);

peas; double beans or whatever is available
1 brinjal (quartered)
1 large onion (sliced)
4 cup oil
1 piece tuj (cinnamon)
A few whole peppers and cloves
2 elachi (cardamom)
I tsp salt
2 tsp fine pepper
2 whole green or red chilies
2cup yogurt
2cup tomato juice or grated tomatoes

Cut and wash meat, drain. Prepare vegetables, wash, and
drain them. Put vegetables and meat in a deep dish. Add to
all the masalas, the sour milk, and tomatoes. Fry the
Onions in ghee/oil till a lovely golden brown. Remove from
gce and add to the bowl of meat and vegetables. Mix all well
together and put back in pot with ghee. Simmer slowly,

at intervals carefully, in order not to break vegetables
When stew is done, garnish with parsley and serve

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