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This recipe was uploaded by ddziak
Fry the onions in the same pan until golden brown. Add the meat again and lower the heat.
Mix up the yogurt with the tomato paste, salt, garlic, ginger, chili powder, coriander, nutmeg and the rest of the garam masala. Give the yogurt mix over the meat in the pan and fry everything for about 7 minutes while tossing everything well.
Add half of the water with the paprika and the bay leaves. Stir everything very well and let it simmer for about an hour when lamb or beef, for about 30 minutes when you use chicken. Add more water if necessary.
Start tasting the curry early enough to make sure the spices are enough. I frequently add more garam masala and chili to meet my family's taste. Sometimes I add ground cumin.
Mix the flour with two tbs of warm water and add it to the curry. Let it simmer until everything is well done and the sauce has thickened up.
Serve the curry on a big plate and top it with minced chili and coriander leaves.