Hearty Meat Curry



So you may think the first post is a little boring but it is a meal that is eaten once a week in our household and is Akber’s favourite curry. I guess we are complete carnivores and usually need some form of meat or chicken on our table. This recipe is a mishmash of my mom’s regular meat curry and my grandfather’s. The curry has a smooth texture with lamb that melts in your mouth and since it is pressure cooked, the steam really allows the spices to infuse into the lamb, making it fragrant and rich. I usually serve this with steamed rice or chapatis (when I’m on a diet!) but traditionally it is also served with thick crusty slices of white bread.

Meat Curry


Ingredients:
250 grams lamb/ beef cut into cubes
3 tbs sunflower oil
1 medium onion chopped
1 medium tomato grated
1 1/2 tsp ginger
1 1/2 tsp garlic
2 tsp ground coriander and cumin seeds
1/2 tsp turmeric
salt to taste
1/2 tsp red chilli powder
2 tsp tomato paste
water as needed
1 potato cut into large cubes
1/2 tsp garam masala
coriander to garnish

Directions:
Add oil to a pressure cooker and when hot, fry onions with salt on medium heat until golden brown. Add grated tomatoes, ginger and garlic and fry until you see a film of oil on top. Add the coriander and cumin powder, turmeric, red chili powder and tomato paste (I omit the red chili powder as my 18 month old eats the same food as us). Fry for a further 2 minutes. You can add a little water at this stage (approx 3-4 tbsp) if you feel you curry is sticking to the bottom of the pressure cooker. Add your meat cubes and enough water so that the meat is submerged completely in the water. Pressure cook until the lamb is cooked and soft (mine usually takes about 30-45 minutes as the meat in Dubai is quite tough). You can then add the potatoes and simmer the curry on low heat until the potatoes are cooked through and soft. Turn the heat off and add garam masala and coriander. Serve hot with steamed basmati rice or chapatis.

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