Spicy non vegetarian curry that can be served with any bread or even rice, this curry can be made with any meat (Goat or Lamb) and with any cooking style as per regional variations. Perfect main course gravy for mutton lovers!
- Lamb meat on bones 500 grams
- Onion, chopped 1 medium
- Onion, sliced 1 medium
- Ginger-Garlic paste 1 tablespoon
- Ginger, chopped 1 tablespoon
- Garlic cloves, chopped 4 – 5
- Green chilies, chopped 1 – 2
- Bay leaf 1
- Cinnamon Stick 1 inch piece
- Green cardamoms 2
- Black cardamom 1
- Cloves 4 – 5
- Whole Black pepper corns 4 – 6
- Fennel seeds 1/2 teaspoon
- Dried whole Red chilies 2
- Turmeric powder 1/2 teaspoon
- Kashmiri red chili powder 1 teaspoon
- Coriander powder 1 tablespoon
- Garam masala 1 teaspoon
- Salt To taste
- Ghee or Cooking Oil 2 tablespoons
- Fresh Coriander (Cilantro), chopped 1 tablespoon
- Clean and wash the meat thoroughly and remove all fat. Then cut it into pieces of 1-1/2 or 2 inches in size.
Tip: You can even buy cleaned, pre-cut, fat removed meat. Just wash it thoroughly before cooking.
- Put a pan on medium heat with 1-1/2 tablespoons ghee or oil in it.
- Once it heats up, add cumin seeds; when they start to crackle add chopped onions and a little salt, sauté until light pink in color.
- Add ginger-garlic paste and sauté further for 2 minutes.
- Add turmeric powder and red chili powder, stir and then add in the meat pieces too. Mix well and stir fry for 5 – 6 minutes.
- Add little water and salt. Mix well and cover the pan. Let it cook for 20 – 25 minutes or until the meat becomes nice and tender.
Tip: You may pressure cook the meat to save your time and then shift it into a wok for the rest of cooking.
- Meanwhile, dry roast bay leaf, cinnamon stick, cloves, black pepper corns, green and black cardamom, fennel seeds and dried whole red chilies in a shallow pan.
- After roasting for a couple of minutes take them out in a bowl and add remaining 1/2 tablespoon ghee or oil into the same pan on medium heat.
- Add chopped ginger and garlic and sauté until brown in color; then add sliced onions.
- Stir fry until brown then turn off the heat and let it cool to room temperature.
- When cooled put these fried onions and all roasted dry spices in a food processor or grinder and grind into a fine paste. You may add a little water if required.
Tip: Freshly grated coconut may also be added to the curry. Just dry roast it separately and add to blender while grinding the paste.
- Once the meat is done, add this ground paste into it along with chopped green chilies. Add little more water if required to make curry of desired consistency.
- Mix everything, cover pan with lid and cook for 10 minutes more.
- Open the lid and add coriander powder and Garam masala.
- Cook for 2 minutes and then add chopped coriander and cover again.
- Turn off the heat and let the curry stand until serving time.
- Transfer into a serving bowl and serve hot with rice or bread of your choice.
Preparation Time: 1 hour 10 minutes
Serves: 2- 3