fiery curry

fiery curry
 
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This recipe was uploaded
by ddziak

 
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Ingredients

Ingredients
Method
 
  • Oil
  • 2 pounds of either lamb leg, shoulder / chicken breast or beef
  • 1 tbs. Garam Masala
  • 5 medium onions (chopped as you prefer)
  • 2 cups of plain yogurt (or more depending on how much sauce you want)
  • 2 tbs. tomato paste
  • 2 minced garlic gloves
  • 2 tsp. fresh minced ginger
  • 2 tsp. chili powder
  • 1 tbs. ground coriander seeds
  • 2 tsp. nutmeg
  • 2 cups water
  • 1 tbs paprika
  • 2 bay leaves
  • 1 tbs. flour
  • salt
  • 2-3 green chili and fresh coriander for topping
Fry the meat in the oil in a big pan for about 7 to 10 minutes. Spread half of the garam masala over it while frying. Take it out of the pan.

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.

Enjoy!

fiery curry

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This recipe was uploaded by ddziak

 
 
Delicious with basmati lemon rice and naan bread

Method


Fry the meat in the oil in a big pan for about 7 to 10 minutes. Spread half of the garam masala over it while frying. Take it out of the pan.

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.

Enjoy!
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