-
2 pounds of Beef or Lamb (cut into 2" boti sized pieces.)
-
Okra (Bhindi) (prefered amount) (preferably long & thin ones.)
-
2 medium Onions (thinly sliced)
-
1 large Tomato (coarsely chopped)
-
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped - for garnish)
-
2 Cinnamon Sticks (Dal Cheeni)
-
3 Big Black Cardamoms (Bari Kaali Ilaichi)
-
1 ½ tbsp. of Coriander Powder (Pisa Dhania)
-
¼ tsp. of Turmeric Powder (Pisi Haldi)
-
1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on taste preferance.)
-
Salt (to taste)
-
1 tsp. of Ginger Paste (Pisi Adrak)
-
1 tsp. of Garlic Paste (Pisa Lehsan)
-
¼ tsp. of
Garam Masala Powder
-
3 tbsp. of Cooking Oil
-
Water
- Heat oil in a heavy based pot. Add onion and fry until golden brown. Add Meat and fry for a couple minutes or until it changes slight color. Add ginger paste and garlic paste and fry for a minute. Then add cinnamon sticks, cardamoms, coriander powder, turmeric powder, red chilli powder and salt. Fry for 10 minutes by adding a little water in between to prevent spices from sticking to pot.
- Add hot water to meat. (Enough water for the meat to cook.) Mix; once water boils, reduce heat to low and let the meat cook with the pot covered.
- While the meat in cooking, wash the okras and trim off the stems of each okra, dry okras and set aside.
- Once the meat has tenderized and cooked, add okras and tomatoes to meat, mix and add prefered amount of water for shorva. Once water comes to a boil, cover pot and let cook. Once the okras are well done, Add garam masala powder and chopped coriander/cilantro leaves to garnish. Mix and take off heat.
|
