Fig Flavored Meat Curry Recipe

1/2 kg

2 tablespoons

1

1 cup

1 tablespoon

1 teaspoon

Marinade

1 teaspoon

1 teaspoon

1 teaspoon

1 teaspoon

1 teaspoon

4

Garnish

2-3

Boneless lamb or veal

Oil

Large onion, grated

Curd, whisked

Chopped mint leaves

Powdered caraway seeds

A pinch of saffron mixed with 1 tablespoon kewra-water

Garlic paste

Ginger paste

Salt

Red chili powder

Powdered aniseed

Dried figs, ground

Green chilies, sliced

• Wash meat, pat dry and cut into 3cm cubes.

• Flatten meat pieces, by beating them gently with a wooden mallet or back of a knife.

• Combine ingredients for marinade, mix in meat and marinate for 30 minutes.

• Heat oil in a non-stick pan, add onion and fry till light brown and crisp.

• Drain and set aside.

• Add meat to pan and fry till light brown.

• Transfer to a pressure cooker, mix in reserved onion and remaining ingredients, and cook under pressure for 15 minutes.

• Allow cooker to cool before opening it.

• The meat should be tender and the gravy thick.

• Garnish with green chilies and serve.