- A kilo of red meat. Preferably have a piece of cartilage or two.
- Ginger Garlic paste: About a tablespoon.
- Turmeric powder.
- Red Chilly Powder.
- Any generic meat masala or garam masala powder.
- Three large onions, chopped into thick pieces.
- Red bell peppers, chopped into small pieces.
- A fistful of garlic, roughly chopped.
- Curry leaves.
Rub ginger garlic paste, red chilly powder, meat masala, turmeric and salt on the meat and keep it aside. Let it sit for at least 20 mins.
Heat oil. Cook the onions till they have softened and the raw edge is gone. Add the meat and cook on high heat. Do this for about 10-12 minutes. Till the meat has changed color and starts giving out its water.
Add in a half cup of water. Pressure cook. After the first whistle, let it simmer for at least 20-25 minutes.
In a nonstick pan, heat some oil. Saute the curry leaves and garlic. Add in a tablespoon of meat masala and the chopped bell peppers. After a minute or two add in the pressure cooked meat along with all the liquid collected in the cooker. The cartilage or two would have released some gelatin. That results in more flavor and is a natural thickening agent for the gravy. Cook on high heat to reduce it to your preferred consistency.
Enjoy with some sauteed broccoli or any greens.