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The Indian Way of Roasting Meat

A method of roasting fore‑rib or loin with salt, water, and optional ghee, served with a gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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The Indian Way of Roasting Meat

Ingredients

Directions

Prepare the meat

  1. Season the meat with salt.

  2. Simmer the meat gently in ½ cup of water over low heat until the water evaporates.

  3. Brown the meat in its own drippings.

  4. If the gravy dries up before the meat is tender, add a little more water.

  5. If the meat is lean, add a little ghee for the gravy.

Make the gravy and serve

  1. After removing the roast, pour a few spoonfuls of hot water into the pan and stir well.

  2. Season the gravy and serve it separately in a sauceboat.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Fore-rib or loin
Provides the meat that becomes tender during slow simmering and browns in its own drippings.
Ghee
Adds richness and fat to the gravy when the meat is lean.

The step that matters

Simmer until the water evaporates, then brown. Gentle simmering cooks the meat through in its own moisture, and only after the water has evaporated do the meat's drippings brown on the surface. Browning too early or too hot can dry the meat before it becomes tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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