Prep 15 mins
Cook 1 hr 30 mins
This is a mildly spicy dish from Madhur Jaffrey's Quick and Easy Indian Cooking. I imagine chicken would probably work in this recipe as well. I made this with beef and added some potatoes. Posted for ZWT IV.
- 1 lb cubed boneless lamb (or pork or stewing beef)
- 1 small onion, peeled and finely chopped
- 1 inch piece fresh ginger, peeled and finely chopped
- 1 medium tomatoes, peeled and finely chopped
- 1⁄2 cup cilantro, finely chopped
- 1 -2 fresh green chile, cut into rings
- 1⁄4 teaspoon turmeric
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1⁄4 cup plain yogurt
- 1 tablespoon tomato paste
- 3⁄4 teaspoon salt (or to taste)
- 1⁄2 cup water
- 3 tablespoons oil
- 4 garlic cloves, peeled and finely chopped
- Put all the ingredients except the oil, garlic and black pepper into a bowl and mix well.
- Put the oil in a large deep skillet and heat over medium-high heat. When oil is hot, put in garlic, stir till pieces turn medium brown.
- Put in the seasoned meat and stir once or twice. Turn heat to medium.
- Add one half cup of water. Stir and cover the pan and simmer for 1 to 1 1/2 hours, till meat is tender and sauce is thickened, adding more liquid if necessary. Stir occasionally.
- Sprinkle in pepper, adjust seasonings, stir and serve.
I made the pressure cooker version of this with beef, for 20 min. I had all the ingredients except fresh garlic but I did have pre-fried garlic so I estimated the amount. With the p.c., no water is called for but I was worried that there would not be enough liquid for a p.c. so I added 1/4 cup. Next time I won't, because there was plenty that came out from the tomato, onion, yogurt, etc and I had to reduce the sauce for about 10 min to get the saltiness to the level I liked. The flavor is not too strong, with mild heat; it's slightly tangy with a nice mellow herb taste from the cilantro. But I did think the beef didn't have much flavor as I would've liked so you have to get some sauce with every bite. The stovetop version should be better for getting the flavors to penetrate the meat but for the p.c. version, I would marinate it for 20-30 mins in the fridge and pierce the meat with a fork too. Having fresh garlic would've made this taste even better of course. I'll definitely make this again.