INGREDIENTS:
* 2 lbs diced braising steak
* 4 green cardamom pods
* 2 bay leaves
* 1 onion sliced
* water
* 1 cup of curry massalla gravy
* half of an onion finely chopped
* 2 teaspoons curry powder
* 1 teaspoon chilli powder
* 1 teaspoon mustard powder
* 1 finely chopped cayenne chilli
* 4 cloves crushed garlic
* 1 whole clove garlic
* 2 inches root ginger grated
* 5 tablespoons vegetable oil
* 4 tablespoons roughly chopped coriander leaves
* 1 tablespoon whole coriander leaves
* 1 teaspoon garam massalla
* seasoned flour
DIRECTIONS:
Dip the meat in a little seasoned flower and brown on all sides a small batch at a time. Put the meat, sliced onion, cardamoms, bay leaves and whole garlic in a casserole dish, cover with water and casserole at 200 degrees for 2 hours. Make a paste of the curry powder, mustard powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry, mustard and chilli powder paste and stir in and fry for a further 30 secs. Add the cooked Meat pieces. Add the Massalla Gravy and simmer for 5 minutes or until the Meat is piping hot again, stirring occasionally. If needed add more massalla gravy and some juice from the casserole to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.
INGREDIENTS:
150g of butter
1lb diced lamb (chicken or vegetables are good but not as good as lamb)
1 onion finely chopped
1 whole medium sized bulb of garlic (i.e. all the cloves)sliced very thinly
6 fresh green chillies (seeds in)sliced
1tsp coriander seeds
1tsp cummin seeds
6tsp turmeric
1tsp salt
one 240g tin of chopped tomatoes
garam masala
DIRECTIONS:
Roast the coriander and cummin seeds in a dry skillet or heavy bottomed pan until aromatic then grind to a powder.
Melt the butter in a deep wide pan.
Fry the onion slowly for a minute or two.
Add the garlic, Chillies and salt and fry for a while longer until the onion and garlic just start to brown.
Turn the heat up slightly and add the meat, stir until sealed and begining to brown.
Add the turmeric, coriander and cummin mix and stir for a minute then add the tomatoes and stir.
When boiling put a lid on the pan and reduce heat to a slow simmer for 30 minutes, stirring every now and then. If it begins to stick to the pan add a dash of water and stir.
While the main dish is simmering make The Garam Masala. You could use bought garam masala but this recipe does wonderful things inside your nostrils
Take
1 inch cinnamon stick
3 Cloves
3 Black Pepper corns
The seeds of 2 black cardamon pods
2tsp Black cummin seeds.
Roast all the ingredients in a dry skillet or heavy bottomed pan until aromatic then grind to a powder
After 30 minutes of simmering the sauce should have thickened slightly.
Remove from the heat and add 1Tsp of garam masala and stir well.
Serve garnished with chopped fresh coriander
INGREDIENTS:
8 pieces of chicken (i used legs and thighs)
2 t oil
3 t butter
2-3 onions, sliced
black pepper
1/4 c curry powder
other spices as desired: cinnamon, cloves, cardamom, cayenne pepper
3 cloves garlic, minced or pressed
3 t flour
1 1/2 c canned coconut milk
1 1/2 c chicken broth
DIRECTIONS:
Remove the skin from the chicken. Melt the butter and oil in a heavy pot. Brown the chicken pieces in batches, adding more oil as needed. Set the chicken aside.
Saute the onion until limp. Add the pepper, curry powder, garlic, and other spices. Cook briefly. Stir in the flour. Add the coconut milk and chicken broth, stirring well to loosen anything stuck to the pot.
Simmer for a few minutes, then return the chicken to the sauce. Cover and simmer for about 30 minutes, until the chicken is tender.
Serve over steamed rice, preferably basmati variety. Put the garnishes in small dishes. Have guests sprinkle the garnishes on their portions.
