Tayyabs Dry Meat Curry Recipe
Dive into the rich, bold flavors of the iconic Tayyabs Dry Meat Curry, a dish that captures the essence of traditional South Asian cooking. This recipe features tender pieces of mutton or beef, slow-cooked to perfection in a spiced blend of golden-brown onions, garlic, ginger, and aromatic cumin seeds. The addition of tangy yogurt and kasuri methi (dried fenugreek leaves) provides a unique depth of flavor, while a final sprinkle of garam masala elevates the dish to restaurant-quality perfection. With its thick, clinging masala, this dry-style curry is ideal for pairing with fluffy naan, buttery parathas, or fragrant steamed rice. Perfect for a comforting family dinner or an impressive dish at gatherings, this recipe guarantees an unforgettable culinary experience packed with authentic spices and mouthwatering aromas.
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Recipe Information
Ingredients
- 500 grams Mutton or beef (boneless, cut into bite-sized pieces)
- 4 tablespoons Cooking oil
- 3 medium Onions (finely sliced)
- 2 teaspoons Garlic paste
- 2 teaspoons Ginger paste
- 2 medium Tomatoes (chopped)
- 3 tablespoons Plain yogurt
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Dried fenugreek leaves (kasuri methi)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 whole Green chilies (optional, for garnish)
Instructions
Heat the cooking oil in a large pan or Dutch oven over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until aromatic.
Stir in the sliced onions and sauté for 8-10 minutes until they turn golden brown.
Add the garlic and ginger pastes, then cook for 1-2 minutes, stirring constantly, to release their aroma.
Add the chopped tomatoes and cook for 5-7 minutes, mashing them with a spoon until they form a smooth mixture.
Mix in the coriander powder, turmeric powder, red chili powder, and salt. Sauté the spices with the onion-tomato mixture for 2-3 minutes.
Add the mutton or beef pieces, stirring well to coat them with the spice mixture.
Lower the heat, cover, and let the meat cook in its own juices for about 20-25 minutes, stirring occasionally.
Once the meat is semi-tender, stir in the plain yogurt and dried fenugreek leaves. Cook uncovered for another 15-20 minutes, letting the meat absorb the flavors.
Increase the heat slightly to evaporate any excess liquid and allow the masala to cling to the meat.
Sprinkle garam masala over the meat and give it a final stir.
Garnish with chopped cilantro and sliced green chilies before serving.
Serve hot with naan, parathas, or steamed rice.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 592 mg | 26% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.1 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 844 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.
