- 750 gm beef or mutton
- 1-2 large potatoes
- 1 tsp vinegar optional
- a sprinkling of sugar about 1/2 - 1 level tsp (optional)
- salt to taste
For the masala
- 8 long dry red chillies seeds removed
- 8 peppercorns
- 1 level tsp cumin jeera
- 1/4 tsp turmeric haldi
- 1 inch ginger
- 6 large cloves of garlic
- 1 green chilli increase or skip this according to taste
- 1/2 tsp tamarind
- 10 almonds
- 20 raisins kishmish
- 2 medium onions
- 4 cloves
- 2 inch cinnamon
- 150 gm tomatoes or about 2 medium sized
- 1 medium sized onion finely sliced
- 3 tsp olive oil or ghee or a blend of both
- Cut the meat into medium size pieces, wash and allow to drain on a colander. Wash and peel the potatoes, cut them into thin wedges, apply some salt to the wedges and keep the vessel a bit slant so that excess water gets drained.
- Grind these ingredients to a fine paste using a little water - dry red chilli skins, peppercorns, cumin, turmeric, ginger, garlic, green chilli, tamarind, almonds, raisins, onions, cloves and cinnamon. Retain the masala water (from the mixer grinder). Grind the tomatoes separately - keep this purée aside.
- In a pressure cooker heat some oil or ghee and fry the sliced onion till it turns slightly golden in colour. Add the ground masala and fry for a few minutes and then add the tomato purée, fry a little and add the masala water. Fry on low fire for about 5-7 minutes, stirring every now & then.
- Add the meat pieces and mix well. Add about 1/4 cup of water if necessary (just about enough to cover the meat or more if you require gravy). Add salt to taste and vinegar if you wish. Mix well
- Cover the pressure cooker with the lid, place the weight (whistle) and cook on full flame till the first whistle goes off (should take about 7-8 minutes). Reduce the flame completely and cook for a further 13-15 minutes (if you are cooking tender Mutton) or 20-25 minutes (if you are using tender Beef). You may need to cook for an extra 5-7 minutes if the meat is not tender - please use your discretion. Turn off flame and wait for the pressure to get released on its own (whistle becomes loose). Open the lid, mix well.
- In a frying pan fry the salted potato wedges (see step#1) till they turn just about golden in colour. Fry on both sides and add them to the cooked meat. Garnish with chopped coriander (optional)
- Serve hot with rice, chapathis or dosas
The nutritional values are only indicative.
7. Serve hot with rice, chapathis or dosas
Adapted from: ‘The Chef’ By Isidore Coelho