Ingredients:
Meat – 1 kg
Potato- 2-3 medium sized
Onion – 1 medium sized (chopped finely)
Tomato – 1 medium sized (chopped finely)
Green chillies –2-3 slit lengthwise (depending on how spicy you want the curry)
Ginger garlic paste – 2 tablespoons
Coriander powder – 1 tablespoon
Pepper powder – 1, 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Cinnamon powder – 1/4 teaspoon (if you are using whole cinnamon, 1 inch piece)
Clove powder- 1/4 teaspoon (if you are using whole cloves,3-4)
Cumin powder – 1 teaspoon
Curry leaves – 1 sprig
Coriander leaves – 1/2 cup chopped
Vinegar – 1/4 cup
Oil – 4 tablespoons
Salt – to taste (or 1 tablespoon)
How to:
Slice the meat into thin layers, lay it on the cutting board and with a sharp knife chop the meat a few times, turn the pieces over and repeat the process
In a mixer grind together the ginger garlic paste, the coriander powder, pepper powder, turmeric powder, cinnamon, cloves and cumin to form a smooth paste.
In a heavy bottomed pan or a pressure cooker add oil, when the oil is hot add the onions, green chillies and the curry leaves and sauté for a while, till the onions turn slightly brown.
Now add the ground masala paste and sauté for 2 minutes. (Keep stirring the mixture to keep it from sticking to the bottom of the pan)
Then add the tomato and sauté till the tomato is boiled and combined with the mixture.
At this point the oil will separate from the massala.
Add the meat to the pan and mix to coat the meat with the massala.
Pour in the vinegar and add salt. Pour just enough water to soak the meat.(1/2 a cup should do)
Place the whole potatoes on top of the meat. (Leave the skin on)
Pressure cook for about 20 minutes, or till meat is nice and tender.
Remove from flame. Remove the potatoes and peel them. Chop into cubes.
Check if all the water is absorbed and the meat is nice and dry. (If there is a lot of gravy, let the curry simmer for a while, leaving the pan open)
Add the potatoes and garnish with chopped coriander.
Serve hot with rice, or bread of your choice.
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