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Anna's Mutton Beef Or Chicken Goa Curry

Authenticparsicooking's picture
Ingredients
  Lamb 1 Kilogram, cut into pieces with bone
  Onions 2 , finely sliced
  Tomatoes 2 , chopped
  Coconut milk 1 Cup (16 tbs), extracted from 1/2 coconut
  Tamarind 1 Tablespoon, soaked in 1 cup hot water
  Hot water 1 Cup (16 tbs)
  Salt To Taste
  Ghee/Oil 2 Tablespoon
  Green chillies 4 , seeded, dry roasted and ground
  Ginger piece 2 Inch, dry roasted and ground
  Garlic 10 Clove (50 gm), dry roasted and ground
  Dry red chillies 12 , dry roasted and ground (Goa or Kashmiri)
  Cumin seeds 1 1⁄2 Teaspoon, dry roasted and ground
  Coriander seeds 3 Tablespoon, dry roasted and ground
  Fennel seeds 1⁄4 Teaspoon, dry roasted and ground
  Nutmeg powder 1⁄4 Teaspoon, dry roasted and ground
  Cinnamon piece 1⁄2 Inch, dry roasted and ground
  Cloves 4 , dry roasted and ground
  Cardamoms 4 , dry roasted and ground
  Peppercorns 4 , dry roasted and ground
  Coconut 1⁄2 , grated, dry roasted and ground
Directions

Heat oil in a pan and fry onions till brown.
Add a little water and cook till onions are mushy and water has evaporated.
Add ground spices and fry for 3-4 minutes, adding a little water if necessary.
Add meat or chicken and saute till well browned.
Add water and simmer on low heat, half covered with a lid till meat is three-quarters done.
Add coconut milk, salt and tamarind juice and simmer till meat is tender.
Cool curry and reheat before serving.
Serve with boiled rice, kachumbar and papads.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Lamb
Preparation Time: 
60 Minutes
Cook Time: 
60 Minutes
Ready In: 
120 Minutes
Servings: 
6

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