Thehungrycodercooks

Ingredients

• 1 kg / 2.2 lb beef/mutton with bone & fat
• 1 tsp salt (or to taste)
• 1 medium onion, thickly sliced
• ¼ cup ginger, julienne
• ¼ cup garlic, chopped
• 1 tbsp coriander powder
• 10–12 dried red chilies, deseeded
• ¼ cup oil (as needed)
• ½ cup yogurt
• ¾ cup water (or as needed)

Whole Spices (Garam Masala)

• 2 bay leaves
• 2 cinnamon sticks
• ½ tsp whole black peppercorns
• 4–5 cloves
• 2 black cardamom (or 3–4 green cardamom)

Garnish

• 3–4 green chilies (kacha morich)
• Fried onions (beresta), for sprinkling
• 1 tbsp ginger, julienne

Directions

1. Heat oil in a heavy-bottomed pan. Add the meat along with whole spices, coriander powder, and salt. Cook for 2–3 minutes.
2. Add freshly chopped garlic, ginger, and onion. Cook for a few minutes until fragrant.
3. Deseed and add the dried red chilies. Stir in the yogurt and cook for another few minutes.
4. Add water gradually as needed. Start with ¼ cup, but you may need up to 1 cup to cover and cook the meat.
5. Cook until the meat is tender and the oil separates.
6. Garnish with green chilies, fried onions, and julienned ginger.
7. Cover and let it rest before serving to allow the green chili flavor to infuse into the curry.

Recipe Video

Notes

• Freshly chopped ginger and garlic are recommended – hence the term kata moshla, which literally means ‘cut or whole spices.
• If you want, you can add the paste too, but you cannot skip fresh ginger – it just won’t taste the same.
• Dried red chilies: make sure to deseed them to prevent random bites, and because those seeds floating in the curry don’t look too pretty!
• Don’t be tempted to use any other ground spices except crushed coriander. TRUST.
• The smaller the meat pieces, the faster they’ll cook. And don’t skip the beef or mutton fat – it’s a game changer in this recipe!