Pakistani recipe for all who want it
So, this would be called _____ Karahi. So, Lamb, Chicken, Beef, whatever you want. I guess in theory you could do it with organ meat, too, but ick(IMO).
The good thing about this is you can use cheap meat. Because it cooks slowly in liquid, anything will come out tender. So, stew meat, bone-in chicken, whatever.
You're going to need.....
Oil or ghee(ghee is more traditional, but not everyone has it)
Onions
Tomatoes
Jalapenos
Cumin
Your meat of choice
Cilantro(optional, I happen to love the stuff)
You'll want to use a deep saucepan or something along those lines with a lid. My husband uses one shaped like a wok. I just like the flat ones. Either way.
Start with a generous helping of oil or ghee. We're not talking tablespoons, I mean, like 1/8 to 1/4 of a cup. Use your discretion, but you'll need more than you think. Heat on medium heat.
Add chopped onions. Nothing here is measured. If you're using a pound of meat, use one onion. If you're using more meat, use more onion. Saute until the onions start to soften. You don't want to brown them.
Now add your meat. You want it in generous bite size pieces, or slightly larger. No little shreds of meat, they won't survive the cooking process. Add the cumin over the meat. Again, this isn't measured, but I'm guessing about a tablespoon. If you really like cumin, add a little more. Sometimes my husband adds a little coriander, too. I don't.
Now, add tomatoes. WHOLE tomatoes. If you have a pound of meat, use 2 or 3 tomatoes(2 if they're large, three if they're smaller). Or more if you're using more meat. Set them on top of the meat. Do the same with jalapenos. The jalapenos will stay whole, so your food won't be spicy, it flavors it. You can take them out when you eat if you want. Some people just eat them.
Now add about a glass of water. Keep the heat at a low medium. Cover. You're going to have to let this cook for 1-2 hours. Stir occasionally. The tomatoes will eventually break down and almost liquify. You want to let the curry cook until it thickens. There should be some oily sauce, but it shouldn't be runny or soupy.
Top with generous amounts of chopped cilantro if you so please. Believe me, I PLEASE.
Now you eat. Typically you'd eat this with naan(bread) but you could use rice if you want.
The good thing about this is you can use cheap meat. Because it cooks slowly in liquid, anything will come out tender. So, stew meat, bone-in chicken, whatever.
You're going to need.....
Oil or ghee(ghee is more traditional, but not everyone has it)
Onions
Tomatoes
Jalapenos
Cumin
Your meat of choice
Cilantro(optional, I happen to love the stuff)
You'll want to use a deep saucepan or something along those lines with a lid. My husband uses one shaped like a wok. I just like the flat ones. Either way.
Start with a generous helping of oil or ghee. We're not talking tablespoons, I mean, like 1/8 to 1/4 of a cup. Use your discretion, but you'll need more than you think. Heat on medium heat.
Add chopped onions. Nothing here is measured. If you're using a pound of meat, use one onion. If you're using more meat, use more onion. Saute until the onions start to soften. You don't want to brown them.
Now add your meat. You want it in generous bite size pieces, or slightly larger. No little shreds of meat, they won't survive the cooking process. Add the cumin over the meat. Again, this isn't measured, but I'm guessing about a tablespoon. If you really like cumin, add a little more. Sometimes my husband adds a little coriander, too. I don't.
Now, add tomatoes. WHOLE tomatoes. If you have a pound of meat, use 2 or 3 tomatoes(2 if they're large, three if they're smaller). Or more if you're using more meat. Set them on top of the meat. Do the same with jalapenos. The jalapenos will stay whole, so your food won't be spicy, it flavors it. You can take them out when you eat if you want. Some people just eat them.
Now add about a glass of water. Keep the heat at a low medium. Cover. You're going to have to let this cook for 1-2 hours. Stir occasionally. The tomatoes will eventually break down and almost liquify. You want to let the curry cook until it thickens. There should be some oily sauce, but it shouldn't be runny or soupy.
Top with generous amounts of chopped cilantro if you so please. Believe me, I PLEASE.
Now you eat. Typically you'd eat this with naan(bread) but you could use rice if you want.