From: DAVETHECAR
Date: Wed, 26 Sep 2001 19:23:03 EDT
Punjabi Meat
first you need to make the Masala. this is a curry base used in lots of
Indian food
2 onions chopped 1/4 inch dice.
2 cloves of garlic chopped.
piece of ginger peeled and chopped about the size of your thumb.
2 table spoons of olive oil.
heat the oil and very gently fry the above ingredients until the onions go
clear and gently brown (don't scorch the garlic if you do dump it and start
again as it will just go bitter)
Make the spice mixture
coffee spoon "cs" of coriander seeds
cs of Cumin seeds
1/2 cs of black pepper corns
2 x 2 inch pieces of cinnamon bark
1/2 cs of cloves
4 black cardamoms
6 green cardamoms
3 bay leaves
1 cs of ground dried ginger.
put this lot in to an oven at 325 degs for 10 mins till lightly browned
excluding the ground ginger.
let cool then add the ginger and grind to a powder in a pestle and mortar or
a coffee grinder.
you need two table spoons of this mixture save the rest for other dishes.
mix the 2 tbls with the onion mix and add 1 table spoon of turmeric
gently bring back to the heat and fry the mixture till it looks like moist
mush.
cut your meat in to chunks big enough to just stop your hand closing fully
around it 1 1/2 x 1 1/2 inch chunks sawn chunks of leg meat with bones in is
best as you want to eat it with your fingers and it stays moist
add the meat and brown it off with the mush but gently.
If you use venison you will need a little more oil. lamb or beef has plenty
of its own fat. add 1 fresh halved green chili if you like it hot or about 3
dried red chilies now.
when meat is sealed ( cooked on the out side) add one can of tomatoes to the
mixture and one carton of V8 veg juice traditional Indians use 2 tins of toms
but V8 has a better flavour. 1/2 coffee spoon of salt now.
Then just let it sit and bubble for as long as you have patience for. 6
hours is perfect but watch it and dont let it burn or dry out.
it is finished when the meat just falls off the bone with a gentle prod and
the sauce just coats the lumps. we call this dry. but you can eat it wet
just use a little more V8 juice. serve this with naan bread or chapatti or
any kind of flat bread if you can get it. or if you eat it wet a little rice
is good.
just before serving I sprinkle chopped fresh coriander leaf (cilantro?) on to
it.
if you cook this the day before you eat it and leave it over night its better
© 1998-2005 Reeza.com
in association with
Ink Works
