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 chilly powder
1teaspoon ginger garlic paste
Salt to taste
2 tablespoons oil
½ cup thick tamarind juice
Wash the meat and mix it with the ginger and garlic paste, salt, coriander powder and the chilly powder. Heat oil in a pan and fry the onions 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 tender. Now add the thick tamarind juice and mix well. Keep frying till the gravy is thick and dark brown
Serve with rice or chappatis or even idlis and hoppers
Tags: Anglo-Indian Recipes, curries, food, Indian food, meat, savoury dish
