Monday, 11 October 2010

Meat Hara Masala

Okay so this is a 'aap ki farmaish' kind of recipe.. u can imagine me saying it in the typical radio ishtyle ;)
Thanks for asking for it Naila dear. I have no idea if its that what you wanted.. but I like it. Its simple, quick, easy and very to my taste at least.. especially if you have it with fresh naan.., or, lilke I did, with bhatura.. yumm :) You can use chicken as well.. go for bone-in.. that will give it an extra taste. The procedure will be the same, just adjust cooking times..  So, here goes:

You'll need:
6 cloves of garlic, unpeeled
2 bunches of fresh coriander
4 to 8 green chillies.. you can of course increase or decrease the amount, but I find this best
1/2 kilo meat - I used mutton shoulder cut
1 tbls GG
1/2 cup yoghurt
2 medium onions, roughly chopped
1 level tsp roughly ground black pepper
1 level tsp or to taste salt
juice of 2 lemons

and this is what you should do:

1- wash the garlic cloves, chillies and coriander, chop roughly and blend in the blender with some water. Set aside

2- wash the meat, put it in a pan with salt and GG and enough water to cook the meat. Close the lid and let it boil

3- once the meat is halfway done, add teh yoghurt, mix in and let it cook fully

4- meanwhhile, fry the onions to a nice gold colour. Drain and let them cool off a bit. Add  them to the blender with the chutney u've already made and blend once again

5- fry this mixture in the oil of the onions, till it looks nice and moss green
6 - check ur meat - if its done, steam off excess water, if any, and add this chutney.. the fragrance is so very very good!.
7- you need to bhunofy this well. The oil is the same that u've used to fry the onions in.. so if u find it a little on the drier side, add some more. I didnt..
8- tip in the lemon juice and black pepper while you stir
9- there u go.. once the fragrance is right, ure through.. serve with naan or even white rice..