Red Meat Curry – Meat+Red Chilies Heat

Red Meat Curry – Meat+Red Chilies Heat

Red meat Curry is a meat curry from the region of Rajasthan. The recipe get its name by its color as it looks red due to use of dry Kashmiri red chilies. You can make this recipe as spicy as you can and its taste yummy for the meat lovers. Hope you like this recipe as you did like my previous recipe Chicken Korma.

Ingredients For Red Meat Curry:-

  • 500 Grams – Lamb(cut in cubes)
  • Seven To Eight – Dry Red Chilies(4Whole Dry+4 Kashmiri red)
  • Two Tablespoons – Coriander Seeds
  • Half Tablespoon – Turmeric Powder
  • One Tablespoon – Garlic Paste
  • One Cup – Unsweetened Yogurt
  • Four Tablespoons – Cooking Oil
  • Four Medium – Onions(Thin Sliced)
  • One Teaspoon – Garam Masala Powder
  • Salt To Taste
  • Four Tablespoons – Fresh Chopped Coriander Leaves

Directions:-

  1. Soak the red chilies and coriander seeds in a bowl of water for ten minutes.
  2. After ten minutes drain the water and put into the mixing jar.
  3. Add turmeric powder, and garlic paste and few tablespoons of water to grind the mixture into a smooth paste.
  4. Mix this paste with the yogurt and add the meat to it. Mix well.
  5. Keep aside to marinate for one hour.
  6. Heat the cooking oil in a deep frying pan on medium heat.
  7. Add the onions and fry till golden brown. Stir to avoid from burning.
  8. Remove the onions from the oil and put on paper towel to soak up the excess oil from the onions.
  9. Keep a little aside to garnish and put the rest into the blender. Grind to a smooth paste.
  10. Again heat the oil that was left over from frying the onions. Add this onion paste to it and fry for one to two minutes.
  11. Now add the marinated meat with the marination.
  12. Fry till the oil begins to seperate from the gravy.
  13. Stir often and sprinkle a little water to prevent masala from sticking to the pan.
  14. Season with salt according to your taste.
  15. When the meat is cooked and tender, remove the pan from the heat and sprinkle the garam masala over it.
  16. Cover immediately and keep aside for two to three minutes.
  17. Open the lid and garnish with fried onions and chopped fresh coriander leaves.
  18. Serve hot the red meat curry with flat bread or steamed rice.

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