1 kg. beef, mutton or boneless chicken cut into bite sized pieces
1 medium onion, skinned and coarsely chopped
1 inch piece ginger, peeled and coarsely chopped
6-7 garlic (lasan) cloves, skinned and coarsely chopped
15-20 ( or according to taste), green chillies cut into small pieces
1 bunch fresh coriander, roughly chopped
1 tblsp garam masala
1 tsp salt (namak)
1/2 cup oil (tel)
- Put the onion, ginger, garlic, freshly chopped coriander, and green chillies in a food processor or blender, and blend to a smooth paste. Add salt and garam masala to the paste. Mix all the ingredients, then pour over the meat pieces and mix well. Cover and leave to marinate at room temperature for an hour.
- Heat oil in a heavy based pan. Add the meat and stirring continuously, fry for 8 to 10 minutes over medium heat. Cover and cook 15 to 20 minutes stirring occasionally, until the meat is tender and oil separates from the gravy. There is no need to add water as meat releases its own water while cooking. But sometimes water dries up quickly. If this happen add 1\2 cup of water. Cooking time depends on the kind of the meat, chicken needs less time and water than beef or mutton does.
- Serve hot with nan or chapati.
- Try our Mutton Karahi