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Meat Curry

March 23, 2013

 

meat curry

Ingredients:

Lamb meat  – 1/2 kg

Potatoes (large) -2

Onions(large)- 2

Capsicum -2

Ginger- 1 inch piece

Garlic- 4

Tomatoes(large) -2

Green chillies- 4 (more if  you want it spicier)

Green Cardamom -2

Cinnamon sticks-1

Bay leaves- 2

Cumin seeds – 1 tsp

Black peppercorns- 1/2 tsp

Nutmeg-1

Turmeric powder- 1/2 tsp

Coriander powder- 1/2 tsp

Red chilli powder- 1/2 tsp

Garam masala powder- 1 pinch

Salt-as per requirement

Sugar- 1/2 tsp

Mustard oil- 3tbsp

Water- if required

Method of preparation.

Marinated Meat

Marinated Meat

Wash meat well and cut into bite size pieces. Trim and throw any fat (white parts) on the pieces. Marinate for approximately 3-4 hours with turmeric powder, salt, curd and lemon juice.

Grind onions, garlic, ginger, green chillies together. Grind capsicum and tomato separately. Keep aside.

Wash, peel and cut 2 potatoes in half and fry them till they are semi-soft. Keep aside.

Heat  Mustard oil in a frying pan/wok. Add bay leaves, black peppercorns, split green cardamom, cinnamon sticks, cumin seeds,  nutmeg, whole garlic. Fry for a few seconds.

fried onions

fried onions

Add onion-garlic-ginger-chilli paste. Add salt. Add sugar. Fry till deep brown. (sugar adds a deeper colour and is mostly used in bengali preparations only.) Add turmeric, coriander, garam masala, red chilli powder and mix well.

onions, capsicum

onions, capsicum

Add capsicum past and stir.

Adding tomato paste

Adding tomato paste

Add tomato paste.

Add meat

Add meat

Mix well and stir for 2 minutes. Add the marinated lamb pieces one by one. Cover with lid so that flavour doesn’t escape.

stir meat continuously

stir meat continuously

Keep stirring well till the meat leaves water. Add potatoes. Cover with a lid. If the curry becomes too dry then add some water. But since water only dilutes the taste, so its better to do without it if your can. Since lamb meat is not as soft as chicken, so this would take atleast 40 mins to cook in a pan/wok. So to reduce this time, you could transfer the curry into a pressure cooker and cook for nearly 20-25 minutes.

Meat is READY!

Meat is READY!

And it is Ready to be served!

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2 Comments leave one →
  1. March 23, 2013 1:36 am

    Love curry! I’ll be trying this!

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