Curry

Ingredients

• onionschop
• 1–3chilliessplit open
• ±2 clovesgarliccrushed
• 1 small pieceginger (if have)fresh, peeled and crushed — optional
• ¾–1 tspmustard seeds
• ¼–½ tspjeeracumin
• bay leaves + cinnamon leaves
• ±1Badiastar anise or Badia spice blend
• meat
• potatoes
• 2 people: ±3 TBmasalaheaped; scale accordingly
• ¼ tspfennel
• ¼ tspturmeric

Method

1. 01

   Heat pot, add oil.

2. 02

   Add jeera, mustard seeds, bay leaves, and cinnamon (badia).

3. 03

   Fry till jeera browns ±2–3 min.

4. 04

   Add chopped onions, chilly and garlic.

5. 05

   Fry till brown.

6. 06

   Add crushed garlic and ginger.

7. 07

   Add masala (2 people: ±3 TB spoons heaped).

8. 08

   Add ¼ tsp fennel and ¼ tsp turmeric.

9. 09

   Stir for 10 sec.

10. 10

    Add bit of H₂O to make paste.

11. 11

    Add meat and let simmer.

12. 12

    Close pot and check every 5 mins (lamb/mutton cooks larger).

13. 13

    Masala paste would have gone from paste to gravy — then before going back to paste, add potatoes slightly soft.

14. 14

    Let simmer until potatoes slightly soft.

15. 15

    Add more H₂O to cover contents of pot.

16. 16

    Check until potatoes are cooked.

17. 17

    After this just check consistency.