Ingredients:
• 1 kg – Meat
• 100 gms – Cashewnut paste
• 100 gms – Khus Khus (poppy seeds) paste
• 100 gms – groundnut
• 1 tbsp – Ginger paste
• 1 tbsp – Garlic paste
• 2 Coconuts (milk extracted)
• 1 tbsp – Red Chilli powder
• 10 to 12 Green chillies paste
• 100 gms – Tamarind pulp
• 4 medium sized Onions
• Curry leaves
• salt to taste
Method:
- Boil the meat partially (half cook) with ginger garlic paste, oil and red chilli powder.
- Make cashewnut paste, groundnut paste and khus khus paste separately.
- Mix all three pastes with green chilli paste.
- When the meat is half cooked, add all these pastes to the meat and saute it on low flame till the oil separates.
- Add the coconut milk and cook for 5 mins.
- Then add the tamarind pulp. Cook for a while.
- Remove the vessel from heat. Cool it.
- Take a little oil in a pan. Add curry leaves.
- Let it splutter and fry till the curry leaves become black.
- Cool the oil and then put in the meat gravy.
- Serve the curry with basmati rice decorated with barista and coriander leaves.