Meat Curry
Mutton curry was originally prepared putting all the ingredients together in a earthen pot and slow cooking the whole curry by wood fire on a clay oven. Today it is cooked using pressure cookers and slow cookers after briefly sautéing all the ingredients and spices in a big wok.
Ingredients
- 1 kilogram lamb or beef ,cut into pieces
- 2 large onion, chopped
- 1 tin peeled tomatoes,chopped
- 2 tablespoons(tbsp) tomato puree
- 5 potatoes,peeled and cut into pieces
- 2 teaspoons(tsp) coriander /cumin powder
- 1 teaspoons(tsp) garlic paste
- 1 teaspoons(tsp) ginger past
- 5 tablespoons(tbsp) oil
- 1/2 teaspoons(tsp) turmeric powder
- 1/2 teaspoons(tsp) red chilli powder
- 3 tablespoons(tbsp) yoghurt
- 1 teaspoons(tsp) garam masala powder
- salt to taste
- lemon juice
- 2 stalks of coriander leaves,chopped(for garnishing)
Instructions
- Heat the oil in a medium sized saucepan
- Add the onions and fry until golden brown
- Add the tomatoes, salt, ginger, garlic and all the powdered spices except garam masala powder
- Fry on low heat for 10 minutes, adding a little water at a time until sauce is well blended
- Add yoghurt (optional) and tomato puree and cook until sauce is dry
- Add the meat and cook on medium heat, stirring occasionally until meat juices are dry
- Add 2-3 cups water to desired consistency (the gravy should be quite thick if it is to be served with naan, paratha or rotli and slightly runny if it is to be served with rice)
- When meat is tender, add potatoes and cook until potatoes are done
- Lastly add garam masala powder, coriander leaves and lemon juice
- Bring to boil and serve with naan, paratha, rotli or rice