Tayyabs Dry Meat Curry Recipes

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.

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.

Steps:

• Trim mutton and cut into cubes (1 inch) Heat the clarified butter/ ghee in a pressure cooker (preferably for the beef) or a thick bottomed vessel with a lid (for the mutton).
• Add the whole spices and wait for them to bloat.
• Then add the onions and fry till they are translucent Add the ginger and garlic and fry till the mixture is golden brown (I add chopped green chilli too) Now add the tomatoes and stir till the tomatoes are cooked and incorporated into the mixture, Add the garam masala or spice powders and stir.
• Add the meat pieces and stir till they are coated with the curry sauce.
• Now add some water (around 1 cup if using the pressure cooker and 2 cups if cooking in a vessel) and salt.
• Mix and cover.
• Bring to a boil and then simmer until cooked.
• (A pressure cooked will take 1 whistle and 15 mins to cook beef and 1 whistle and 7 mins to cook mutton.) Meanwhile cut the okra/ aubergines into chunks (the okra is normally washed, then wiped dry and then cut or the aubergines are washed, cut and then sprinkled with salt for 10 mins and then wiped dry before cooking).
• Deep fry the vegetable used till slightly crisp.
• Drain well.
• Add it to the curry and heat through for about 4 minutes.
• Sprinkle lime juice over the curry and stir.
• Garnish with cilantro leaves.
• Serve hot.
• (Alternatively to save some calories you can directly cook the vegetables in the curry without deep frying them. But add the vegetables to the dish when the meat is slightly undercooked and cook them together till they are tender.).

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.