Meat Curry
Transform your dining table into a feast of bold flavors with this rich and aromatic Meat Curry recipe, perfect for showcasing tender goat, lamb, or chicken. Simmered to perfection in a fragrant blend of Indian spices like garam masala, turmeric, and cardamom, this hearty dish features a luscious gravy made with sautéed onions, juicy tomatoes, and a touch of creamy yogurt. Infused with the warmth of cinnamon and cloves, every bite bursts with mouthwatering complexity. Serve it steaming hot, garnished with fresh cilantro, alongside fluffy basmati rice or buttery naan for a crowd-pleasing meal that’s as comforting as it is impressive. Ready in just over an hour, this versatile curry is ideal for dinner parties or cozy family nights, delivering authentic Indian cuisine straight to your plate.
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Recipe Information
Ingredients
- 500 grams Meat (goat, lamb, or chicken)
- 3 tablespoons Oil (vegetable or mustard)
- 2 medium Onion (finely chopped)
- 2 medium Tomato (finely chopped)
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 3 tablespoons Yogurt (plain, unsweetened)
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 piece Bay leaf
- 1 piece Cinnamon stick
- 3 pieces Cloves
- 2 pieces Green cardamom
- 1 to taste Salt
- 1 cup Water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Wash and pat dry the meat. Cut it into medium-sized pieces if not already done.
Heat the oil in a large pot or pressure cooker over medium heat.
Add the bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for 30 seconds until aromatic.
Add the chopped onions and sauté until golden brown, about 7-8 minutes.
Add the garlic paste and ginger paste. Cook for 1-2 minutes until the raw smell disappears.
Stir in the chopped tomatoes and cook until they soften and release oil, about 5 minutes.
Add turmeric powder, coriander powder, cumin powder, and red chili powder. Mix well and cook for 1-2 minutes to toast the spices.
Whisk the yogurt in a bowl and add it gradually to the pot, stirring continuously to prevent curdling.
Add the meat to the pot. Cook on medium heat, stirring occasionally, for 8-10 minutes until the meat is lightly seared and coated in the spices.
Pour in 1 cup of water and add salt to taste. Cover and simmer for 40 minutes (or pressure cook for 15-20 minutes) until the meat is tender.
Once cooked, sprinkle garam masala over the curry and stir well.
Turn off the heat and let the curry rest for 5 minutes.
Garnish with chopped cilantro and serve hot with rice, naan, or roti.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 609 mg | 26% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.7 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 850 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
