Hot Dry Meat Curry Recipe

Try this Hot Dry Meat Curry  recipe from a member of the Recipestable Community.

[one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 1 hour [/one_third] [one_third_last] Servings: 6[/one_third_last]

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[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

  • 1 kg cubed lean lamb
  • 2 tbsp vegetable oil
  • 1 large finely sliced onion
  • 1 tbsp crushed fresh ginger
  • 4 cloves crushed garlic
  • 6-8 curry leaves
  • 3 tbsp extra hot curry paste
  • 3 tsp chilli powder
  • 1 tsp turmeric
  • salt to taste
  • 1 cup thick coconut milk
  • 1 chopped tomato
  • coriander leaves to garnish.

[/tab] [tab]Yield: 5 servings Nutritional information is not yet available. [/tab] [/tabs]

Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Heat the oil in a large saucepan and fry the sliced onion, ginger, garlic and curry leaves until the onion is soft, stirring occasionally.

Step 2

Stir in the curry paste, chilli, five-spice powder, turmeric and salt and cook for a few moments, stirring frequently.

Step 3

Add the meat and stir well over a medium heat to seal and evenly brown the meat pieces.

Step 4

Keep stirring until the oil separates. Cover and cook for about 20 minutes.

Step 5

Add the coconut milk, mix well and simmer until the meat is cooked.

Step 6

Towards the end of cooking, uncover the pan to reduce the excess liquid. Garnish with corainder leaves. Hot Dry Meat Curry is ready to serve. ENJOY!!

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  • Serve hot with naan or chapati.

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About Author

Bushra Waheed

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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