Kashmiri Meat Curry Recipe
1 kg chicken or beef or mutton
4 pips garlic – finely mince
2 cm ginger – finely mince
1 tbsp of garam masala (readily available in stores or you can make your own)
2 sticks cinnamon
3 green cardamon
Marinate meat with garlic, ginger and salt and garam masala if using.
4 bombay onion (sliced thinly)
2 tsp chilli powder
1 tbsp coriander powder
1 tbsp fennel powder
1 tbsp paprika
1/2 tsp nutmeg powder
2 tbsp tomato paste
2 green chilli – sliced
1/2 cup coriander leaves – finely mince
1/2 cup dhall / lentils – cook until soft then blend till fine (I didn’t have lentils then and replaced it with ground almond – less than 1/2 cup)
1) Heat 3 tbsp oil in a skillet. When oil is heated, put in cinnamon, cardamon and clove. Stir for a while. Add in onion and saute until onion is golden then add in marinated meat.
2) Fry until almost all moisture has been absorbed. Then add in the rest of the ingredient except lentils. Add in some water and simmer until meat is tender. Add more water if necessary.
3) When the meat is tender, add in lentils or finely ground almond. Add salt to taste then turn off the heat.
4) Serve with rice or roti (naan, chapati etc)
We had our curry with kulcha.