BONE PEPPER WATER
Bone Pepper Water is a typical Anglo-Indian Lunch Dish that prepared very often in Anglo-Indian Homes. It took its origins from the Mulligatawny Soup of Colonial Times. Tender Mutton or Lamb Bones from the Ribs and Breast portion with the meat on, are usually used in its preparation. The Bone Pepper Water is left to simmer for a long time to extract all the nutrients from the Meat and Bones till the pepper water is quite thick and the meat and bones are soft and tender. A true Gourmet's Delight. Steamed White Rice, a meat fry or chicken fry with a vegetable foogath makes a delightful combination with the Bone pepper Water. I remember as a child, my mum would sometimes add a coconut chutney or mint chutney too along with this delightful combination. Bring on the nostalgia.
Serves
6 Time required: 45 minutes
Ingredients
½
kg soft bones and pieces of meat preferably from the breast portion either
mutton or beef
2
teaspoons cumin powder
2
teaspoons chillie powder
1
teaspoon ground black pepper / pepper powder
1
teaspoon coriander powder
½
teaspoon turmeric powder
2
large onions chopped
2
large tomatoes chopped
Salt
to taste
1
teaspoon crushed garlic
½
cup tamarind juice
½
cup coconut paste or coconut milk
Cook
all the above ingredients with about 6 to 8 cups of water in a pressure cooker
first on high heat then on low heat for ½ an hour or till the meat and bones
are soft and the pepper water is quite thick.
Temper
with mustard seeds, curry leaves and chopped onion. Garnish with coriander
leaves. Serve hot with plain rice, meat fry, vegetable foogath and either coconut or mint chutney.