Tayyabs Dry Meat Curry Recipes

TAYYABS DRY MEAT CURRY RECIPE

Steps:

• Put the lamb into a shallow dish.
• Mix all marinade ingredients and add the marinade to the lamb. Turn to coat and set aside to marinate in a refrigerator for 24 hours.
• In a frying pan dry-roast over a medium heat all the spices for the masala paste except the red chili and mace powder: cinnamon stick and black cardamom for 3 minutes; green cardamom, cloves, coriander seeds and black peppercorns for 2 minutes; cumin for 1 minute; fenugreek seeds and dry fenugreek leaves for half a minute. Let the spices cool. When cool pound them into a fine powder and mix them with red chili powder, mace powder and some water to make a paste.
• Heat the ghee in a large deep frying pan and add the chopped onions, sugar, and salt. Cook the onions over medium heat, stirring frequently, until softened and deep, rich brown. Add the masala paste and fry stirring continuously for a few minutes over medium-high heat until the oil separates from the masala. Add the lamb, together with the marinade, and stir-fry over high heat for 3-5 minutes until well browned. Now add the lamb stock and cook over medium-low heat until the meat is tender and almost all the gravy has dried up.
• Add salt to taste.
• Serve hot, sprinkled with garam masala and fried onion.

MEAT CURRY

Steps:

• Put oil in stockpot, and heat until almost smoking.
• Remove from heat and ADD sugar, return to heat.
• Let sugar caramelize until a golden brown color; ADD meat of choice and stir, browning all pieces.
• Add all onions and garlic; stir until onions are transparent.
• Lower heat, put lid onto pot; simmer a few moments making sure that nothing sticks to pot.
• Mix curry powder in 2 cups of water, and ADD to pot.
• Add WHOLE pepper. Simmer until meat is tender, topping up with water to ensure nothing sticks to pot and there is plenty of liquid.
• MAKE SURE NOT TO BURST WHOLE PEPPER.
• When meat is cooked, remove whole pepper and discard.
• ADD coconut cream/milk; stir to blend.
• Serve hot with hot cooked rice.

VEGETABLE KORMA CURRY

Steps:

• Heat butter/ghee/oil in a large wok style pan over medium-low heat.
• Add curry powder(s), garam masala, cumin (if using), nutmeg, and cinnamon and allow to cook 2 minutes (it should sizzle, but not smoke), stirring occasionally.
• Mix in onion and garlic; increase temperature and saute until onion is near translucent.
• Add tomatoes, green chiles, and vegetable broth and bring to a simmer.
• Mix in the potatoes, cauliflower, carrots, green beans, and cilantro; cover and cook over medium-low heat for 25 to 30 minutes, until vegetables are tender, but firm.
• Mix in sliced red bell pepper, coconut milk, and cashew butter; cook 15 minutes. (You can warm the cashew butter a bit in the microwave, first, to soften it and allow it to mix in better.)
• Remove from heat, stir in yogurt, and season to taste with salt; during the cooking, there should be enough liquid to form a good korma sauce base, if more sauce is desired, add additional vegetable broth.
• Serve over basamati rice and garnish with chopped cashews.
• Note: if you're not fond of green beans, you can substitute snow pea pods, but add them along with the red bell pepper and not earlier.