Pickled Meat Curry Recipe

1/2 kg

3 tablespoons

3

2 teaspoons

1 teaspoon

1 teaspoon

8-10

2

1 tablespoon

2

1 teaspoon

1 teaspoon

1 teaspoon

1 teaspoon

1/4 teaspoon

1 teaspoon

1 teaspoon

1/2 teaspoon

1 1/2 cups

7

Boneless mutton or beef

Oil

Mediium onions, grated

Garlic paste

Ginger paste

Salt

Black peppercorns, lightly crushed

Bay leaves

Mustard oil

Dried red chilies

Mustard seeds

Fenugreek seeds

Aniseed

Nigella seeds

Asafoetida powder

Garam masala

Red chili powder

Turmeric powder

Thick curd, whisked

Thick green chilies, slit along one side

• Wash meat, pat dry and cut into 5 cm cubes.

• Heat 3 tablespoons oil in a non-stick pan, add onions and fry till crisp and brown.

• Drain, crush onions and set aside.

• Add garlic and ginger to pan and fry till golden.

• Mix in meat, salt, pepper and bay leaves, and continue to fry for 8-9 minutes, stirring frequently.

• Stir in 1 cup water, transfer to a pressure cooker and cook under pressure for 12 minutes.

• Allow cooker to cool before opening it.

• Heat mustard oil in a non-stick pan till it smokes.

• Add red chilies and fry for a few moments.

• Lower heat, add whole spices and asafoetida and fry for a few seconds till fragrant.

• Sprinkle in remaining spice powders, mix well and remove from heat.

• Blend in curd and stir mixture into meat with green chilies and reserved onions.

• Cook over low heat for 8-10 minutes till gravy thickens.

• Serve with rice, naan or bread.