Mild Meat Curry

Mild Meat Curry

Ingredients

1/2kg meat, cut into pieces
1 cup curd
2 large onions
2 tsp cumin powder
3-4 green chilies
1 tsp ginger-garlic paste
A small bunch fresh coriander leaves
2 tbsp oil or ghee
1/2tsp salt

Preparation: Wash and drain the meat. Slice the onions as fine as possible. Wash the green chilies and leave whole. Wash the coriander leaves and chop as fine as possible. Beat the curd in a large bowl rill smooth and blended.
Add all the ingredients except the oil and the salt to the curd and mix well. Leave to marinate for 1-2 hours, or all day or overnight in the fridge.
Method: Heat the oil or ghee, burning it if using mustard oil. Add the meat and its marinade with the salt, and bring to the boil over low to medium heat stirring occasionally. Cover, and cook till the meat is tender, 10-12 minutes under pressure.
When the pressure has gone down, open the cooker, and stir for a few minutes over high heat to homogenise the gravy.

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