Image courtesy of Rubina (New York, USA)
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1 kilogram of Mutton or Beef
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1 medium to large sized Onion (peeled and sliced)
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6 Green Chillies (chopped)
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1 tbsp.
Allspice (Pisa Garam Masala)
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1 tbsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
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1 tbsp. Cumin Powder (Pisa Zeera)
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2 tsp. Salt
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1 tbsp. Ginger Paste (Pisi Adrak)
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1 tbsp. Garlic Paste (Pisa Lehsan)
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½ cup Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped - for garnish)
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½ cup Fresh Mint Leaves (Podina) (chopped - for garnish)
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½ cup
Plain Yogurt
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¾ cup of Cooking Oil
- Wash meat well, drain, and set aside. Combine:
plain yogurt,
red chilli powder, salt, cumin powder,
allspice (pisa garam masala),
ginger paste, and garlic paste. Mix into a paste and apply entire mixture to the meat to well cover all meat. Set aside and let it marinate for atleast 2 hours.
- Heat cooking oil in a heavy based pan until well hot. Add onions and fry onions until the turn golden. Add marinated meat and stir fry for a few minutes. Add enough water for the meat to cook (approximately 2 cups.) Mix; when water comes to a boil, cover pot on low-medium heat and let meat cook. Cook until meat is well done, add more water in between if necessary.
- When meat is well done, fry meat until the water has completely evaporated and oil has separated. Add about half cup water ( or depending on how thin you want the curry.) Cover on very low heat and let simmer for about 10 minutes.
- Finally remove from heat and garnish with Fresh coriander/cilantro and mint. Serve hot with Roti or
Nan.
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