Meat Masala
FoodieChief's Meat Masala along with the epic Karahi Gosht were staple dishes at FoodieChief's restaurant, The Bombay Palace in Batley, West Yorkshire.This dish is a deeply flavoured, meaty dish in a rich tomato-based sauce. It's perfect for a special celebratory meal such as Eid or dawats.
Ingredients
Stage 1: Meat cooking ingredients
- 1 kg boneless beef/lamb/mutton cut into small pieces, we use boneless beef from Hill Farm Finest
- 1 medium onion, finely sliced
- 3 tbsp oil
- ½ tsp whole cumin seeds
- 1½ tsp garlic, finely diced
- 1 tsp ginger, finely diced
- ½ tsp turmeric powder
- 1 whole bay leaf (optional)
- ½ tsp salt
Stage 2: Masala Ingredients
- 2 medium onions, finely diced
- 1 tbsp ginger, diced
- 1 tbsp garlic, diced
- ½ tsp green chilli, minced
- 4 tbsp oil
- ½ tsp cumin seeds
- 1 tbsp coriander powder
- 1½ tsp cumin powder
- 1 tsp tumeric powder
- 1 tbsp dried fenugreek leaves (kasuri methi)
- 2 tbsp Kashmiri chilli paste (see our Tandoori Chicken recipe for the Kashmiri chilli paste recipe, alternatively use 1½ tsp Kashmiri chilli powder)
- 1 tin plum tomatoes, pureed in a blender
- 1½ tbsp yogurt
- salt, to taste
Garnishes
- julienne ginger
- coriander leaves
- sliced green chilli (optional)
- sauteed onions and red/green peppers, (optional)
Instructions
Cooking the Meat
- Dry roast cumin seeds until the seeds get a slight colour and give off a nutty aroma.
- Once the cumin becomes fragrant add the oil.
- Followed by the onions and the bay leaf and saute.
- Once the onions soften and pick up a little colour it is time to add the garlic and ginger.
- Saute the garlic and ginger until they become fragrant, then add the salt and turmeric powder.
- Followed by the cubed pieces of meat and mix to coat the meat in the spices.
- Cook using a lid on high heat for the first 10 minutes, then turn down the heat to cook until the meat becomes succulent.
- After 10 minutes the meat will start to release moisture, reduce the heat to low and cook until soft. If you are using a mature animal such as mutton or beef you may need to add ½ cup hot/boiling water and cook until the meat becomes tender.
Cooking the Masala
- Heat the oil, add cumin seeds and the dried fenugreek leaves.
- Fry the cumin seeds and fenugreek leaves for 30 seconds and then add the diced onions.
- Saute the onions until they become golden brown.
- Add the garlic and ginger, saute until they lose their rawness and become fragrant.
- Add the turmeric powder, green chillis and salt. Mix to combine.
- Add Kashmiri chilli paste and coriander and cumin powders then saute to cook out the rawness of the paste.
- Once the rawness of the paste has been cooked out, add the pureed tin of tomatoes.
- Simmer the masala sauce until the tomatoes are cooked and the oil separates to the surface of the sauce.
Combining the meat and masala sauce
- Add the sauce to the cooked meat. Check for salt and spice.
- Add the yogurt and simmer for a few minutes.
- Garnish with coriander leaves, ginger julienne and a sliced green chilli.
- Chalo kawa!
- How does it taste?
Mouthwatering
Thanks Halima, you need to try this!
Tastes so good and recipe is easy to follow (videos are really helpful too)!
Thanks for the feedback and support. We hope to see your amazing cooks on your social media streams. Please do tag us into your cooks.
Amazing. I made it for some friends and it was perfect.
Thanks for the amazing feedback.