Tangy Meat Curry
Non-VegMeat marinated in a tangy tamarind, curd, and whole-spice blend with star anise, then simmered until tender.
- Prep time
- 20 min
- Cook time
- 35 min
- Total time
- 55 min
- Servings
- 4
- Difficulty
- Medium
CategoriesCurry
Ingredients
- ¼ kg Meat
- 6 Garlic
- 1 spoon Cumin
- 2 pieces Cinnamon
- 1 spoon Fennel seeds
- gooseberry-sized Tamarind (gooseberry-sized)
- 3 Cardamom
- 3 Cloves
- 11 Dried red chili
- 1 spoon Pepper
- 1 piece Ginger
- 2 pieces Star anise
- 100 Grams Curd
- 1 pinch Turmeric powder
- 50 Grams Oil
Instructions
- First, cut the meat into medium-sized pieces (not too big or too small), wash, and place in a vessel. Add to it the dried chilies, garlic, pepper, cumin, coriander seeds, ginger, 1 piece of cardamom, and cloves, all together. Dissolve the tamarind and pour it in, add the curd, turmeric powder, and oil, pour in the appropriate amount of water, and cook well (keep the stove flame low). When it is about a quarter cooked, add the appropriate amount of salt. Once well cooked and the oil has separated, remove from heat. This tangy meat curry stays good in flavor for 2-3 days.