This is a unique meat curry where fresh pan roasted and blended curry leaves is added in the gravy.
Curry Leaf Meat Curry could be made with mutton or chicken too. Chicken takes lesser time to cook, so adjust accordingly.
By adding curry leaves, Curry Leaf Meat Curry would turn greenish in color but I added more onion and tomato so green color is not visible.
If you want a semi dry gravy, add less water but if the meat is still tough, keep adding half a cup water of water until you achieve the required consistency of the gravy.
You can adjust the spiciness of this recipe by decreasing or increasing number of green chili and chili powder.
The meat gets really tender and the sauce becomes incredibly flavorful. This goes well with rice, chapati, appam, prata or naan.
Other meat recipe you should check out:
Ground Beef Tomato Soup
Mutton Samak
Mutton Korma
CURRY LEAF MEAT CURRY RECIPE
Serves : 4-5
MARINATE
500 g mutton/beef pieces with bones cleaned
1/4 cup yogurt plain whisked
2 tsp chili powder
2 tablespoon meat curry powder
3 tablespoon ghee
1 tablespoon garlic paste
1 tablespoon ginger paste
2 green chili paste
salt to taste
1 cup onion chopped
2 tomato chopped
3 tablespoon oil
DRY ROAST AND GRIND
5 cloves
2 stick cinnamon
6 peppercorn
4 green cardamom
1 cup curry leaf
DIRECTIONS
Marinate cleaned mutton with spices for 1 hour.
Grind items to grind and keep aside.
In a pan, cook mutton using high heat for 5 minutes, reduce heat and cook for 20 minutes.
Heat oil, fry onion until it turns brown. Add tomato and ground curry leaf. Cook and cover pot for 10 minutes using medium heat. Add this mixture to the cooked meat.
Add 2-3 cups of water and bring to a boil. Lower the heat and continue to cook for 30 minutes, Adjust the salt.
Remove from heat.
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Curry Leaf Meat Curry Recipe
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Oleh
Bejoepol