CURRY LEAF MEAT CURRY RECIPE

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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