Classic Meat Curry



Classic Meat Curry Recipe


This a good basic recipe for a classic lamb, mutton or goat curry. Try and get the meat from a shoulder cut, and chopped up into large cubes with the bone in. Cooking meat on the bone is universal in south Asia and greatly enhances the flavour and eating experience!
1kg / 2 lb cut up meat, bone-in
1tbsp ghee or light vegetable oil
3 medium onions finely chopped
6 cloves garlic, crushed/chopped, or 6tsp garlic paste
4 tsp grated fresh ginger, or ginger paste
2 chopped green chillies
3 fresh tomatoes, finely chopped (or 1/2 can tinned chopped tomatoes)
small handful of chopped coriander stalks (save leaves for later)
salt
hot water


Spices:
2tsp turmeric ("Haldi")
2tsp ground Garam Masala
1/2 tsp ground red chilli
2 tsp ground coriander



Whole spices:
2 bay leaves (or if you can get them - "Tej Pattia" - dried Indian cinnamon leaves)
2" length of Cassia bark (like cinnamon sticks but darker and stronger) broken into pieces
6 cloves
6 green cardamom pods ("Elaichi")
  • heat the ghee or oil in a large heavy saucepan or wok with a lid. When the oil is hot, add all the whole spices & stir until they are slightly coloured and begin to give off a lovely spicy scent (This called the "Barghar" or frying the whole spices)
  • Add your onions, chillies and stir & fry until they get a good golden-brown colour. Add your ginger & garlic.
  • Add all the ground spices and stir quickly to cook the spices without burning (This is called "Bhuna" cooking a ground spice paste)
  • Add the tomatoes and coriander stalks and reduce the heat slightly. When the tomatoes are soft and reduced, add the meat and salt to taste and stir to coat the meat. 
  • Add hot water to only just cover the meat and bring to a boil, then reduce to a very low simmer. Cook, with the lid on, on a very low heat or put into the oven at 150c for about an hour. 
  • Serve with fresh plain Basmati Rice (see recipe) and Zingy Salad (see recipe). Watch out for the whole spices in the curry and discard as you eat!

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