Wednesday, January 22, 2014

Lamb/Goat Curry

It's almost 17 years now that Uma'di has been the master-chef of our family. She is an integral part of our household and a family member for us. She is just marvelous. The traditional Bengali dishes that she makes are so authentic and tasty, it is almost impossible to replicate them. Till today whenever I plan to cook authentic Bengali dishes, the first thing I do is call her for the recipe.

Since my college days, I have been living away from home. But every time when I went for vacation the first meal served was goat curry and misti pulao, a special by Uma'di. My mom knew that I just absolutely love this goat curry, specially the liver/fat combination, so she saved some portion of it separately for me. Even Sunday lunch was just goat curry and steaming rice.

When I saw the recipe, I was surprised how simple and easy it was! This dish has became a quick go-to for me when I have guests coming at a short notice or for those lazy days when I don't want to spend much time in the kitchen. I prefer to use goat/lamb for this recipe, but you can use any kind of meat.

Goat/Lamb - 3.5 lb/1.5 kg(cut into medium pieces)
Onion - 1 (big)
Ginger - 2" piece
Garlic - 3 or 4 pods
Green chili - 6 (or according to your taste)
Tomato - 2 (big)
Yogurt - 3/4 cup (preferably hung curd/Greek yogurt)
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Chili powder - 1/2 tsp (optional)
Paprika/Kashmiri mirch - 1/2 tsp (optional)
Garam masala - 1/2 tsp
Cilantro (Optional)

Grind onion, ginger, garlic, green chili, tomato into a paste.

Marinate the meat with this paste, yogurt, salt,sugar, oil and all the spices listed.

Refrigerate it overnight/atleast for 2 hours.
Put the mixture in a pressure cooker (no need for additional oil).
Pressure cook it until the meat is tender.
Once done, garnish with cilantro.

Tips :
If the curry is too watery after pressure cooking, cook it uncovered until desired consistency.