Easy Marinated Meat
|Meat||1⁄2 Kilogram, washed|
|Curds||1⁄2 Cup (8 tbs)|
|Ginger||1 1⁄2 Inch, ground|
|Garlic||5 Clove (25 gm)|
|Green cardamoms||3 Pound (Roughly Pounded Or Powdered)|
|Cloves||2 , crushed|
|Coriander||2 Tablespoon (Finely Chopped Or Ground)|
|Cooking oil||3 Tablespoon|
|Green chilies||2 , deseeded and chopped|
|Dried fenugreek leaves||1 Teaspoon|
1 Beat the curds lightly and add to it the ginger, garlic, cumin, cardamoms, cloves, coriander and salt. Mix well. Add the meat and rub in the marinade well.
Keep aside, preferably overnight (in the fridge if the weather is very warm) or at least for 4-5 hours.
2 Heat the oil in the pressure cooker. Add the cloves. Let them darken.
3 Add the onions. Fry golden brown.
4 Add the chillies, cinnamon and fenugreek. Fry for a few seconds.
5 Add the meat along with the marinade. If you want a dry preparation, add no water. If you want a curried result, add water according to how thin you want your curry - about a cup should normally be sufficient. Close the pressure cooker and bring to maximum pressure. Lower the heat and keep for 15-20 minutes or till the meat is tender and the curry is the consistency you desire.