Prep 15 mins
Cook 30 mins
This recipe is Pasepa Swann's, from RimJournal.com. I have not yet tried it out, but am storing it here to try in the near future. Enjoy!
- 4 -5 lbs beef or 4 -5 lbs pork or 4 -5 lbs lamb or 4 -5 lbs chicken meat, cut into cubes
- 1 large onion, chopped
- 6 -12 garlic cloves, mashed together with salt (or substitute a chicken or beef bouillon cube)
- 1 teaspoon fenugreek seeds
- 1 teaspoon coriander
- 1 teaspoon black mustard seeds
- 2 teaspoons cumin seeds
- 2 teaspoons turmeric powder
- 3 small hot red chili peppers (or cayenne pepper, to taste)
- 1 -2 tablespoon curry powder
- 1 cup fresh coriander or 1 cup cilantro, chopped
- 2 -4 potatoes, diced
- 2 carrots, diced (or a seasonal vegetable like eggplant)
- 1⁄3 cup yogurt
- Mash the garlic and salt in a bowl. Add just a bit of water to make a paste.
- Add the cumin seed, fenugreek seed, coriander seed, black mustard seed, curry powder and turmeric powder plus red chili to taste and pound to a smooth paste.
- Use a blender to make the garlic and spice mix. Add just enough water to blend. I use a bouillon cube instead of salt.
- Add a handful of chopped fresh coriander leaves and cook in a heavy pot over medium heat until thick.
- Add the meat to the sauce. Stir to coat the meat and partially cover, stirring occasionally. You may add 2 teaspoons sugar (8 g) and 1 teaspoon salt (4 g) about half-way through to "make it tender".
- When the vegetables are added depends on how long they will take to cook. Add the diced potatoes, diced carrots, 1/2 chopped large onion, some fresh coriander and finish cooking.
- The meat shrinks a lot cooked this way, but the flavor is intensified and the sauce stays thick. It should coat the meat almost like a glaze. Cook on lower heat if you like, but the result will be more of a broth.
- At the end, add some more chopped onion and stir in the yogurt plus more fresh coriander to garnish.
- Serve with chutney, rice and tortillas or chapatis if available. The proper way to eat this is to tear off a piece of tortilla or chapti and scoop some curry up with it. It's finger lickin' good!