Meat CurryCourse: Other Curries, RecipesCuisine: IndianDifficulty: Easy
Nothing curries better than meat. Using the casserole method recreates the traditional Indian slow cook method, producing in one hour a divine well rounded meat curry. It is of course, possible to cook meat on the stove top in a saucepan, but it requires frequent stirring and attention for an hour. This way you can relax while the oven does the work.
675g (1 1/2lb) raw diced lean leg of lamb or stewing steak, divested of all unwanted matter such as gristle, sinews and fat, etc, then weighed.
485g pot Madhuban Sauce
2 tablespoons finely chopped fresh coriander (optional)
Garnish (optional) some toasted almond flakes
Some curls of fresh coconut
A coriander leaf or two
- Pre-heat the oven to 190C/375F/Gas 5
- Mix the meat and the sauce together thoroughly in a lidded casserole pot of between 2.25 and 2.75 litre (4 to 5 pint) capacity
- Place the pot, lid on into the oven
- After 20 minutes, remove the pot and inspect. Stir and add a little water if it looks a little dry.
- Repeat after a further 20 minutes, adding the optional fresh coriander.
- Repeat after a further 20 minutes, by which time it should be really tender. If it is not quite as tender as you like, cook on until it is.
- Serve with optional garnish, and accompany your dish with other curries, rice and chutneys