ANGLO-INDIAN TANGY MEAT CURRY WITH POTATOES
Ingredients
1 kg tender lamb or mutton or beef cut into medium size pieces
1 teaspoon whole peppercorns
2 big onions sliced
2 medium size tomatoes chopped or 3 tablespoons tomato puree
2 pieces cinnamon (about one inch in size)
2 or 3 cloves
4 red chilies broken into bits
2 teaspoons chillie powder
1 teaspoon cumin powder
2 teaspoons coriander powder
2 teaspoons ginger garlic paste
Salt to taste
3 or 4 tablespoons oil
½ cup of tamarind water extracted from a lime size ball of tamarind
3 potatoes boiled, peeled and cut into quarters
Marinate the meat with the chillie powder, coriander powder, cumin powder and salt and keep aside
Heat oil in a pressure cooker and fry the onions, red chillies and whole spices and pepper corns till golden brown.
Add the marinated meat and fry for some time
Add the ginger garlic paste, mix well and fry for a few minutes
Add the tomatoes / tomato purée and fry for a few minutes
When the pieces of meat firm up and gives out water, add just sufficient water to cover the meat and pressure cook first on medium heat then on low heat for 10 minutes.
Switch off heat and allow the pressure to settle. Open and add the Tamarind water and simmer till the gravy is slightly thick.
Add the potatoes and simmer for 3 or 4 minutes just so that the potatoes take in the flavour.
Serve with rice or bread
If desired you could cook in a pan instead of the pressure cooker
#angloindian #muttoncurry #tamarind