Gopa's Mum's Meat Curry

by Kathleen Morrison

Prep time: 0:20 Overall time: 1:30

Servings: 6 servings

INGREDIENTS

2 lb. lamb or mutton
1 lg. onion
2-1/2 tsp. ground ginger
2-1/2 tsp. ground turmeric
2-1/2 tsp. ground coriander
1 tbsp. ground cumin
2-1/2 tsp. paprika
2 tsp. garam masala
2 bay leaves
4 cloves
4 cardamoms
1 1/2-inch cinnamon stick
3 cloves garlic, chopped
3/4 oz. ghee or butter
1-1/2 tsp. salt

Optional:
4 tomatoes and/or 2 potatoes, cut large

INSTRUCTIONS

Cut meat into 1-inch to 1-1/2-inch cubes. Ideally, this should include bone as well. Put into large bowl. Chop onion fairly finely. Mix with meat and ginger, turmeric, coriander, cumin and paprika.

Fry whole spices (bay, cloves, cinnamon, cardamoms) in ghee or butter in large thick-bottomed pan for approximately 1 minute. Don't burn. Add chopped garlic; cook 1 minute more. Don't burn. Raise heat to high and tip in meat mixture. Stir around over high heat for a few minutes. Add salt (1-1/2 tsp. should suit most tastes) and lower heat to simmer. Add optional tomatoes; stir again. Simmer partly covered until meat is tender, by which time the sauce will be thickened. Mutton takes 3 to 4 hours; lamb 1-1/2 to 2 hours.

If using potatoes, add them approximately 25 minutes before serving. Five minutes before serving, stir in garam masala and correct seasoning.

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Tagged: indian, meatcurry add tags

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