Tayyabs Dry Meat Curry Recipes

TAYYABS DRY MEAT CURRY RECIPE

Tayyabs Dry Meat Curry Recipe image

Make and share this Tayyabs Dry Meat Curry Recipe recipe from Food.com.

Provided by Rezwalker

Categories Lamb/Sheep

Time 3h

Yield 2-3 serving(s)

Number Of Ingredients 29

Ingredients

500 g leg of lamb, boneless, cut into 2 1/2 cm cubes
1 teaspoon chickpea flour
20 g garlic paste
20 g ginger paste
6 green chilies, finely chopped
2 tablespoons lime juice
1 teaspoon sugar
6 tablespoons yogurt
1 tablespoon mustard oil
2 tablespoons coriander leaves, finely chopped
salt
2 1/2 cm cinnamon sticks
4 black cardamom pods, crushed
4 green cardamom pods, lightly crushed
8 cloves
1 tablespoon coriander seed
1 teaspoon black peppercorns
1 tablespoon cumin
1/2 teaspoon fenugreek seeds
1 tablespoon dried fenugreek leaves
1 teaspoon red chili powder
1/2 teaspoon ground mace
6 tablespoons ghee
250 g onions, finely chopped
1 teaspoon sugar
500 ml lamb stock
salt
1 teaspoon garam masala powder
250 g fried onions

Steps:

Put the lamb into a shallow dish.
Mix all marinade ingredients and add the marinade to the lamb. Turn to coat and set aside to marinate in a refrigerator for 24 hours.
In a frying pan dry-roast over a medium heat all the spices for the masala paste except the red chili and mace powder: cinnamon stick and black cardamom for 3 minutes; green cardamom, cloves, coriander seeds and black peppercorns for 2 minutes; cumin for 1 minute; fenugreek seeds and dry fenugreek leaves for half a minute. Let the spices cool. When cool pound them into a fine powder and mix them with red chili powder, mace powder and some water to make a paste.
Heat the ghee in a large deep frying pan and add the chopped onions, sugar, and salt. Cook the onions over medium heat, stirring frequently, until softened and deep, rich brown. Add the masala paste and fry stirring continuously for a few minutes over medium-high heat until the oil separates from the masala. Add the lamb, together with the marinade, and stir-fry over high heat for 3-5 minutes until well browned. Now add the lamb stock and cook over medium-low heat until the meat is tender and almost all the gravy has dried up.
Add salt to taste.
Serve hot, sprinkled with garam masala and fried onion.

Nutrition Facts : Calories 1109.5, Fat 82.5, SaturatedFat 40.3, Cholesterol 271.5, Sodium 211.3, Carbohydrate 42.7, Fiber 7.2, Sugar 19.2, Protein 54.7

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