This is an old time favourite - Meat and Lady's Finger Curry. Tastes yummy with steamed white rice and a dash of Brinjal Pickle.

½ kg Meat either beef / mutton / lamb cut into medium size pieces
½ kg tender Lady's fingers / Okra
2 onions chopped finely
1 teaspoon ginger garlic paste
2 teaspoons chillie powder
1 teaspoon coriander powder
2 medium size tomatoes chopped
2 tablespoons coconut paste or 3 tablespoons coconut milk
2 tablespoons oil
Salt to taste
Wipe the lady’s fingers / okras with a dry cloth then cut them into 2 inch pieces. Discard the ends.
Boil the meat with sufficient water and a little salt till tender. Retain the soup / stock.
Heat oil in a pan and add the onions and fry till golden brown. Add the tomatoes, chillie powder, salt, coriander powder and ginger garlic paste and sauté for a few minutes. Now add the boiled meat and coconut paste / coconut milk and mix well.
Add the left over meat stock / soup or 1 cup of water and simmer on low heat for about 7 to 10 minutes till the meat absorbs the flavours and the gravy is the required consistency.
Now add the lady’s fingers / okras are cook for just 3 more minutes on medium heat till the lady’s fingers / okra are just cooked and still crunchy, taking care not to overcook them. 

Serve as a main curry with rice.

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