Ingredients
4-5
lbs. (2 kg) meat cut into cubes. (Beef, pork, lamb or chicken are all good)
l
large onion, chopped
6-12 cloves of garlic mashed together with salt (or substitute a chicken or
beef bouillon cube)
1 teaspoons (4 g) each fenugreek, coriander and black mustard seed
2 teaspoons (8 g) each cumin seed and turmeric powder
small, red, hot chilies, or substitute cayenne pepper, to taste
1-2 tablespoons (12 - 24 g) curry powder
fresh
coriander/cilantro, chopped
2-4 potatoes, diced
2 carrots, diced (or a seasonal vegetable like eggplant)
1/3 cup (80 ml) 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. You
can 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. Add 2 teaspoons sugar (8 g) and 1 teaspoon salt (4 g) about
half-way through to "make it tender".
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 chapatti if available. The proper way to
eat this is to tear off a piece of tortilla or chapatti and scoop some curry up
with it.
