Red Meat Masala

For a half kilo of red meat, dry fry or curry.

Wash and drain the meat in a colander. Add 2 to 3 tbsp Gramas Red Meat Masala, slightly roasted cinnamon sticks, 2 tbsp ginger garlic paste, 2 diced onions, 1 diced tomato, about 4 to 5 slit green chillies, fresh curry leaves, 2 tbsp lemon juice, some refined oil, salt and chilli powder. Mix well and allow it to marinate for about 30 minutes.

Add the meat to a pressure cooker and open cook for a few minutes. Once the meat starts to release water you may add water and pressure cook to the number of whistles your choice of meat needs. Once cooked, open cook and simmer it down till the meat is dry.

Tempering: heat 4 to 5 tbsp cooking or coconut oil with fresh curry leaves, fennel seeds and dry red chillies (sliced coconut optional). Add this to the meat, mix well and it is ready to serve.

For more curry, add water and extra Red Meat Masala to your desired consistency.