This is a Balti-style aromatic curry, that can be made with beef, mutton or chicken. You can find Karahi/Fry Gosht curry mix in most supermarkets. Enjoy with rice, chapatti or naan bread.
Mariam Da Costa
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2-3 tablespoons cooking oil
2 medium-sized cinnamon sticks
1 teaspoon cumin seeds
3-4 whole cloves
3-4 whole peppercorns
3 medium onions, finely chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1kg meat - beef, mutton or chicken
1 teaspoon curry powder
1 teaspoon turmeric powder
1 dash paprika
1 teaspoon Karahi/Fry Gosht curry mix
1 tablespoon tomato puree
1/2 tin chopped tomatoes
salt to taste
1/4 teaspoon garam masala
a few fresh coriander leaves, thinly chopped, to garnish
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Method Prep:15min › Cook:50min › Ready in:1hr5min
In a saucepan combine oil, cinnamon sticks, cumin, cloves and peppercorns, and cook for 1 minute, without burning. Add onion, and fry until golden brown. Add ginger and garlic paste. Fry for 1 minute until everything is golden brown.
Add meat. Mix together, stir for a minute or two, then add about 500ml of water to cook, with the lid on, for 30 minutes, or until meat is tender. Stir occasionally.
Make sure all the water has completely dried away, then add curry powder, turmeric, paprika and Karahi/Fry Gosht curry mix. Lower the heat to medium. Cook for 2 more minutes, and don't let it burn.
Add tomato puree, chopped tomatoes and salt. Add a further 250-500ml of water, depending how thick a curry you want. Add garam masala and cook for a further 10-15 minutes on low heat.
When the oil has separated (it usually floats up to the top), serve, garnished with coriander leaves.