Ingredient:
1 tbsps vegetable oil
1 1/2 pcs fresh ginger root -- minced
4 cloves garlic -- minced
15 fresh or dried curry leaves -- bay can substitute
1 lb boned meat -- cut in 1" cubes
2 tsps garam masala
1 tsp ground cumin
3/4 tsp ground turmeric
1/4 tsp cayenne pepper
1 fresh hot green chili -- finely sliced w/seed
1/2 tsp salt or to taste
freshly ground black pepper
2 tbsps fresh lemon juice or to taste
Serves 4
Method:
Put oil in large pan and set over medium-high heat.
When oil is hot, put in the ginger garlic and curry
leaves. Stir. When garlic starts to brown, put in
the meat. Stir one or twice and turn heat to medium
low. Now put in garam masala, cumin, turmeric,
cayenne pepper, green chili and salt. Stir. Add 3/4
c water, cover pan and cook gently for 50 minutes
before uncovering and boiling down the liquid. Stir
in lots of freshly ground black pepper and lemon
juice. Alternately you can use a pressure cooker and
after the point of adding all the ingredients except
the black pepper and lemon juice, add 2 tablespoons
of water and cover and bring up the pressure. Lower
heat and cook under pressure 15 minutes. Remover
from heat and reduce pressure quickly with cool
water. Remove cover and cook uncovered to reduce
liquid and brown meat a bit. Continue with lemon and
black pepper.