INGREDIENTS:

1 kg – meat
100 gms – cashewnut paste
100 gms – khus khus (poppy seeds) paste
100 gms – groundnut
1 tbsp – ginger paste
1 tbsp – garlic paste
2 – coconuts (milk extracted)
1 tbsp – red chilli powder
10 to 12 – green chillies paste
100 gms – tamarind pulp
4 – medium sized onions
curry leaves
salt to taste

DIRECTIONS:

Boil the meat partially (half cook) with ginger garlic paste, oil and red chilli powder.
Make cashewnut paste, groundnut paste and khus khus paste separately.
Mix all three pastes with green chilli paste.
When the meat is half cooked, add all these pastes to the meat and sauté it on low flame till the oil separates.
Add the coconut milk and cook for 5 mins.
Then add the tamarind pulp. Cook for a while.
Remove the vessel from heat. Cool it.
Take little oil in a pan. Add curry leaves.
Let it splutter and fry till the curry leaves become black.
Cool the oil and then put in the meat gravy.
Serve the curry with basmati rice decorated with barista and coriander leaves.

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