Red Meat curry

Ingredients

• ½ kilo of beef / lamb fillets (boneless) cut in cubes
• 1 /2 cup of chopped onions
• 1 tbsp of raw papaya
• 1 tsp sesame seeds
• Salt to taste
• 1 tbsp ginger and garlic paste
• Oil for frying
• 3 tbsp of finely chopped tomatoes
• 1 tsp of cumin seeds
• 1 tsp of poppy seeds (white) in powdered form (don’t want gritty feeling in mouth whilst eating)
• 1 tbsp of chick pea flour
• Red chilli powder as per requirement
• 1 tsp of all/mixed spices
• 4 to 5 black peppercorns

Method

Step 1

Roast cumin seeds, poppy seeds, sesame seeds and chick pea flour on low flame in a pan for few minutes till aroma hits you and then grind them together in a blender. Marinate boneless beef cubes with raw papaya and with the grinded mixture along with salt, 1 tsp of red chilli powder, 1 tsp of powdered all spices and let the flavour infuse in the meat by leaving it for an hour. Heat oil in a pot, brown onions and make a paste by blending them. Now pour the onion paste in the same pot where onions were fried and add ginger & garlic paste, little amount of salt (optional), red chilli, powder, chopped tomatoes and black pepper corns. Stir it so that the paste doesn’t burn. Add meat into the curry paste along with the rest of marinade. Fry continuously for the meat to seal and the gravy doesn’t taste raw, the colour will change to dark brown, add ¼ cup of water and let the curry simmer on low flame till meat is tender. The end curry appears to be dry.

Garnish

Sprinkle ¼ tsp of freshly roasted coriander seeds which are crushed and powdered,. ¼ tsp of cumin seeds roasted and then powdered. Also add freshly chopped ginger and green chillies and serve with bread.