Alu gosht kari (meat & potato curry)

Yield: 6 Servings

Measure Ingredient
1½ kilograms Skirt steak
\N \N (1 1/2 lb)
¼ cup Oil
1 teaspoon Black mustard seeds
½ teaspoon Fenugreek seeds
6 cloves Garlic, crushed
1 tablespoon Ginger, finely
\N \N Chopped
3 mediums Onions,
\N \N Finely sliced
1½ teaspoon Turmeric
2 tablespoons Coriander
1 tablespoon Cumin
2 teaspoons Chilli powder
3 teaspoons Salt
2 tablespoons Vinegar
2 teaspoons Garam masala
2 tablespoons Extra vinegar
750 grams Cubed potatoes (3/4 lb)
2 tablespoons Fresh coriander

Cut steak into cubes. Heat oil and fry mustard seeds till they burst. Add fenugreek, garlic, ginger and onion. Fry until onions are golden. Add turmeric and fry 1 minute. Add coriander, cumin and chilli. Stir well. Add salt and vinegar, and fry until liquid evaporates. Sprinkle in the garam masala and mix well. Add meat and turn till coated. Add extra vinegar if spices start to stick. Reduce heat, cover and simmer for 1½ to 2 hours. Add cubed potatoes and cover. Cook for a further 20-30 minutes or until potatoes are cooked.

Garnish with fresh coriander. WALT Philippa Jane Wightman P.O. Box 270, The Gap Q Australia

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