Anna's Mutton Beef Or Chicken Goa Curry Recipe
Ingredients
| 1 kg lamb cut into pieces with bone | ||
| Onions | 2 , finely sliced | |
| Tomatoes | 2 , chopped | |
| 1 cup coconut milk extracted from 1/2 coconut | ||
| 1 tbsp tamarind soaked in 1 cup hot water | ||
| Salt | To Taste | |
| 2 tbsp ghee or oil | ||
| 3-4 green chillies seeded | ||
| Ginger | 2 Inch (Dry roast individually and grind together not too coarsely nor too fine:) | |
| Garlic | 10 Clove (5gm) (Dry roast individually and grind together not too coarsely nor too fine:) | |
| 12 dry Goa or Kashmiri red chillies | ||
| Cumin seeds | 1 1/2 Teaspoon (Dry roast individually and grind together not too coarsely nor too fine:) | |
| Coriander seeds | 3 Tablespoon (Dry roast individually and grind together not too coarsely nor too fine:) | |
| Fennel seeds | 1/4 Teaspoon (Dry roast individually and grind together not too coarsely nor too fine:) | |
| Nutmeg powder | 1/4 Teaspoon (Dry roast individually and grind together not too coarsely nor too fine:) | |
| Cinnamon | 1/2 Inch (Dry roast individually and grind together not too coarsely nor too fine:) | |
| Cloves | 4 (Dry roast individually and grind together not too coarsely nor too fine:) | |
| Cardamoms | 4 (Dry roast individually and grind together not too coarsely nor too fine:) | |
| Peppercorns | 4 To taste (Dry roast individually and grind together not too coarsely nor too fine:) | |
| Coconut | 1/2 , grated (Dry roast individually and grind together not too coarsely nor too fine:) | |
Directions
Heat oil in a pan and fry onions till brown.
Add a little water and cook till onions are mushy and water has evaporated.
Add ground spices and fry for 3-4 minutes, adding a little water if necessary.
Add meat or chicken and saute till well browned.
Add water and simmer on low heat, half covered with a lid till meat is three-quarters done.
Add coconut milk, salt and tamarind juice and simmer till meat is tender.
Cool curry and reheat before serving.
Serve with boiled rice, kachumbar and papads.
Add a little water and cook till onions are mushy and water has evaporated.
Add ground spices and fry for 3-4 minutes, adding a little water if necessary.
Add meat or chicken and saute till well browned.
Add water and simmer on low heat, half covered with a lid till meat is three-quarters done.
Add coconut milk, salt and tamarind juice and simmer till meat is tender.
Cool curry and reheat before serving.
Serve with boiled rice, kachumbar and papads.
Chef
