Meat Curry

Ingredients

• Mutton/lamb/beef, cut into convenient sized pieces 500g
• Ginger, chopped fine 1 tbsp
• Garlic, chopped fine 1 tbsp
• Onions roughly chopped 3 cups (500 g)
• Oil ¼ cup (60 ml)
• Cumin seeds (Zeera) 1 tbsp
• Bay leaf (Tej patta) 1 large
• Garam Masala 2 tsp
• Coriander (Dhania) powder 1 tbsp
• Turmeric (Haldi) powder ½ tsp
• Salt to taste or 1 tbsp
• Chilli powder 1tsp
• Tomatoes, grated 2 cups (500 g)
• Cream 2 tbsp
• Coriander (Dhania) leaves chopped 2 tbsp

Preparation

• Wash and drain the meat.

• Place the ginger, garlic and onions in a blender and process to a paste.

• Heat the oil in a heavy based saucepan and add the Cummin seeds and bay leaf. When the seeds begin to splutter, add the onion mixture and saute over high heat till light brown and the fat separates.

• Add the garam masala, coriander powder, turmeric, salt, and chilli powder and turn around 4-5 times.

• Keeping the heat high, add the meat pieces and turn around till they become slightly opaque-- which means the pieces have been sealed to retain their juices.

• Lower the heat and let the meat cook, covered, stirring occasionally, till the water dries up and the 'masala' begins to stick..

• Add the tomatoes and let it simmer, covered till thetomatoes are nicely fried and the fat separates.

• Add about 2 1/2 cups water, increase the heat till mixture comes to a boil, and then lower the heat and simmer covered till the meat is cooked through, stirring occasionally.

• Serve hot, garnished with the cream and the coriander leaves.