Anglo Indian Beef Or Lamb Stir Fry Food

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ANGLO-INDIAN BEEF (OR LAMB) STIR-FRY



Anglo-Indian Beef (Or Lamb) Stir-Fry image

From "5 Spices, 50 Dishes" by Ruta Kahate. You can use raw beef for this, but the far more useful trick is to use leftover beef or lamb roast. (Author suggested beef roast, but I tried it with lamb and it was great). I think you could also use rare deli beef also, for a quick meal. And I'll make potatoes like this even if not making the rest of the dish. This is a popular dish reflecting the influence of the many cultures that colonized India.

Provided by duonyte

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb leftover beef roast or 1 lb leftover lamb roast
1 tablespoon rice vinegar or 1 tablespoon apple cider vinegar
1 1/4 teaspoons salt, divided
3/4 teaspoon ground turmeric, divided
2 medium russet potatoes
6 tablespoons canola oil, divided
1 medium yellow onion, halved and thinly sliced, about 1 1/2 cups
1 1/2 tablespoons minced fresh ginger
1/4 teaspoon cayenne

Steps:

  • If using raw beef, freeze 20 minutes and slice paper-thin. (I would buy beef sliced for bulgogi). Rub the beef with the vinegar, 1 tsp salt and 1/2 tsp turmeric. (With leftover roast, I omitted the salt, but used the turmeric and vinegar. I also sliced it somewhat thicker).
  • Bring the whole potatoes to a boil in slightly salted water to cover. Boil for 5 minutes, then remove from heat and let sit in the hot water for 15 minutes. The potatoes will be perfectly done. (Or cook potatoes by your preferred method).
  • Peel the potatoes and cut into 6 to 8 wedges each. Coat with the remaining 1/4 tsp turmeric and 1/4 tsp salt.
  • Heat 3 tbl oil in a large wok and fry the onion and ginger until slightly softened.
  • Add the cayenne and the marinated beef (I also added the marinade). Cook over high heat for 5 to 8 minutes or until tender. If not sufficiently tender, add 1/2 cup water and cook over medium-low heat until it's done to your likeness. (With the leftover roast, you really just want to get it warmed through, so watch your cooking time).
  • Meanwhile, heat the remaining 3 tbl oil in a large skillet and gently fry the potato wedges over low heat (I used medium heat) until golden brown and crisp.
  • Serve meat with the potato wedges. To be authentically Anglo-Indian, serve some ketchup on the side.

Nutrition Facts : Calories 510.2, Fat 35.6, SaturatedFat 7.4, Cholesterol 85, Sodium 793.6, Carbohydrate 21.9, Fiber 3, Sugar 2.1, Protein 25.6

LAMB-FRY



Lamb-Fry image

This simple lamb stir-fry is a Kerala specialty. It makes a nice light meal when paired with rava dosa or fried puri-or serve it with dhal, chutney, and rice.

Provided by Maya Kaimal

Categories     Quick & Easy     Lamb     Spice     Curry     Coriander     Hot Pepper     Onion     Dinner

Yield Serves 4-6

Number Of Ingredients 16

2 cups (360g) thinly sliced onion
3 tablespoons vegetable oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon minced green chile (serrano, Thai, or jalapeño)
3 teaspoons ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground black pepper
1/16 teaspoon ground turmeric
1/16 teaspoon ground cinnamon
1/16 teaspoon ground cloves
2 tablespoons water
2 pounds (900g) cubed leg of lamb trimmed of fat (about 4 cups (3/4-inch) cubes)
1 teaspoon salt
1/2 teaspoon fresh lemon juice

Steps:

  • In a large nonstick frying pan over medium-high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile and stir for 1 minute.
  • Mix ground spices with water to form a paste; add to onion mixture. Stir briefly until spices release their fragrance.
  • Add lamb and salt and fry over medium heat, stirring frequently util lamb is cooked through, 10 to 15 minutes. Taste for salt.
  • Stir in lemon juice and remove from heat.

BAMYA ( LAMB OR BEEF AND OKRA STEW)



Bamya ( Lamb or Beef and Okra Stew) image

Make and share this Bamya ( Lamb or Beef and Okra Stew) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

6 tablespoons unsalted butter or 6 tablespoons olive oil
2 lbs stewing lamb or 2 lbs beef, cut into 1 in cube
2 onions, finely chopped
2 garlic cloves, finely minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup peeled seeded and chopped tomato
3 tablespoons tomato paste
1 cup beef stock or 1 cup water, as needed
2 tablespoons chopped of fresh mint (optional)
salt
fresh ground pepper
1 -1 1/2 lb okra
1 lemon, juice of

Steps:

  • Okra must be cooked so that its slimy texture is eliminated.
  • The Greeks have the best technique for achieving this.
  • Trim the conical tops with a sharp knife, then soak the okra in red wine-viegar (Khall) for 30 minutes, allowing 1/2 cup vinegar per pound.
  • Drain, rinse and dry the okra and proceed with the recipe.
  • This dish is popular throughout the Middle East and can be prepared with lamb or beef.
  • Serve with rice.
  • Preheat an oven to 325 F (165 C).
  • In a large frying pan over medium-high heat, warm 4 tablespoons of the butter or oil.
  • Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes.
  • Using a slotted spoon transfer to a baking dish or stew pot.
  • Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 minutes.
  • Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using).
  • Stir well.
  • Pour over the meat and season to taste with salt and pepper.
  • Cover and bake until all the liquid is absorbed, about 1 1/2 hours.
  • Taste and adjust the seasonings.
  • Meanwhile, prepare the okra as directed in the note above.
  • In a saute pan over medium heat, warm the remaining 2 tablespoons butter or oil Add the okra and saute for 3 mins, stirring gently.
  • Remove the stew from the oven and arrange the okra on top in a spoke pattern.
  • Sprinkle the lemon juice evenly over the surface.
  • Re-cover the dish and return it to the oven.
  • Bake for 35 minutes longer.
  • Add stock or water if the mixture seems too dry.
  • Serve the"BAMIA" stew piping hot.

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