Meat Curry

Submitted by Girl from India

"This recipe comes from the Indian state of Uttaranchal. A good curry for weekday cooking. Watched this today on a cookery show and tried it immediately as I had all the ingredients."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 3

ingredients

• 600 g meat, cut into pieces for curry
• 2 tablespoons oil
• 2 medium onions, chopped
• 2 tablespoons garlic, minced
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon chili powder
• 1⁄2 teaspoon turmeric powder
• 1⁄2 teaspoon salt, to taste
• 2 medium tomatoes, chopped
• 1 1⁄2 cups water

directions

1. Grind to a paste the garlic, cumin, coriander, chilli powder, turmeric and salt.
2. Heat the oil in a vessel.
3. Add the onions and saute till golden brown.
4. Add the ground paste and saute till the raw smell goes (around 2 mins) Add the tomatoes and cook till they are totally incorporated into the mixture.
5. Add the meat pcs.
6. Mix well and then add the water.
7. Put a heavy lid on the vessel and cook for half an hour.
8. (In the program they sealed the vessel to the cover with prepared dough and cooked for 1/2 an hour till the dough dried out- this is dum cooking) I just cooked it normally.
9. Garnish with coriander leaves and serve with wedges of lime.

Reviews

[Canadian_in_the_Bay]

This curry is pretty good- the flavour is nice and mild. I used tri tip steak and served it with Naan to soak up the sauce. My only complaint is that I found it a little too watery. Next time I will cut the amount of water I add in half.

 

[deborahlee555]

I made this with boneless chicken breast, which I cut up into chunks and browned a bit in a tsp. of olive oil before adding to the curry. This curry has a nice flavor; I found the tomato flavor is very strong, so it seemed a bit less rich than some other easy curries I've tried. I would try it again, especially since the ingredients are simple enough that I usually have them on hand, but would probably try to use ghee (or a mixture of oil and butter) instead of just oil. I do think browning the meat a bit before helps add to the flavor, but that is my personal taste.