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.
1kgboneless beef/lamb/muttoncut into small pieces, we use boneless beef from Hill Farm Finest
1mediumonion, finely sliced
3tbspoil
½tspwhole cumin seeds
1½tspgarlic, finely diced
1tspginger, finely diced
½tspturmeric powder
1wholebay leaf(optional)
½tspsalt
Stage 2: Masala Ingredients
2mediumonions, finely diced
1tbspginger, diced
1tbspgarlic, diced
½tspgreen chilli, minced
4tbspoil
½tspcumin seeds
1tbspcoriander powder
1½tspcumin powder
1tsptumeric powder
1tbspdried fenugreek leaves (kasuri methi)
2tbspKashmiri chilli paste(see our Tandoori Chicken recipe for the Kashmiri chilli paste recipe, alternatively use 1½ tsp Kashmiri chilli powder)
1tinplum tomatoes, pureed in a blender
1½tbspyogurt
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.