Ingredients:
- 1 kilogram of Mutton or Beef
- 1 large sized Onion (peeled and sliced)
- 1 tsp Garm Masala
- 1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
- 1 tsp. Cumin Powder (Pisa Zeera)
- To taste Salt
- 1 tbsp Ginger Paste (Pisi Adrak)
- 1 tbsp. Garlic Paste (Pisa Lehsan)
- 1 cup sliced Mushrooms (for a twist)
- ½ cup plain yoghurt
- ¾ cup of Cooking Oil
- Some sliced ginger to garnish
Steps:
Wash meat well, drain, and set aside. Combine plain yoghurt, red chilli powder, salt, cumin powder, garam masala, ginger paste, and garlic paste. Mix and apply entire mixture to the meat.
Heat cooking oil in a heavy based pan until well hot. Add onions and fry onions until the turn golden. Add marinated meat and stir fry for a few minutes. Add enough water for the meat to cook (approximately 2 cups.) Mix; when water comes to a boil, cover pot on low-medium heat and let meat cook. Cook until meat is well done, add more water in between if necessary.
When meat is well done, add mushrooms for a twist, fry meat until the water has completely evaporated and oil has separated. Add about half cup water (or depending on how thin you want the curry.) Cover on very low heat and let simmer for about 10 minutes.
Heat oven to 375°.Line a large baking pan with foil; grease generously or spray with non stick cooking spray or use non stick foil. Pour the marinade into a saucepan and set aside.
Finally remove from heat and garnish with sliced ginger. Serve hot with Roti or Naan.
“Experience the twist of East and West!”