Rich White Meat Curry
|Meat||1⁄2 Kilogram, well washed and cubed|
|Curds||1 Cup (16 tbs) (Fresh Variety)|
|Coriander powder||1 Teaspoon|
|Cooking oil||3 Tablespoon|
|Cardamoms||2 Pound, pounded|
|Cumin seed||1 Teaspoon|
|Onions||3 , finely sliced|
|Ginger||2 Inch, ground or grated|
|Green chili||2 , chopped fine|
|Cashews||25 , ground to a fine paste|
|Cream/Top of the milk||3 Tablespoon|
|Lime||1⁄2 , juiced|
1 Lightly beat the curds and mix into it the coriander and salt. Rub this mixture well into the meat, pour the excess over and keep aside for an hour.
2 Heat the oil. Add to it the cardamoms and cumin and fry for a few seconds.
3 Add the onions and fry a golden brown.
4 Add the ginger and chilies and cook for a minute.
5 Add the meat with the marinade and if you want a curried preparation, add 1 cup of water. Close the cooker and bring to maximum pressure. Lower the heat and cook for another 15-20 minutes. Let the pressure reduce by itself, then open the cooker and add the cashews, blended well with the cream. Cover and cook for another 10 minutes.
6 Before serving stir in the lime juice.