TAMARIND ( PULI) MEAT CURRY OR TANGY MEAT CURRY
A delicious, finger licking meat dish that is popular in many Anglo-Indian homes - Meat cooked in tamarind sauce. Goes well with Bread, Rice, Hoppers, Rice Pancakes, etc.
Serves 6 Preparation Time 45 minutes
½ kg mutton or beef cut into medium size pieces
2 big onions sliced
½ teaspoon coriander powder
4 red chilies broken into bits
2 teaspoons chillie powder
1teaspoon ginger garlic paste
Salt to taste
2 tablespoons oil
1 Bay Leaf
½ cup thick tamarind juice
Wash the meat and mix it with the ginger garlic paste, salt, coriander powder and the chillie powder. Heat oil in a pan and fry the onions, Bay leaf and Red chillies till golden brown. Add the meat and mix well. Fry for a few minutes. Add sufficient water and cook on medium heat till the meat is done. Add the thick tamarind juice and mix well. Keep frying till the gravy is thick and dark brown
Serve with Rice or Bread or even hoppers
If cooking in a Pressure cooker, switich off after 5 or 6 whistles. When the pressure dies down, mix in the thick tamarind juice and simmer till the gravy is sufficiently thick.