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Sukha Mamsam/ Dry Meat Curry
By newindia | November 20, 2009
Ingredients
Tender meat (pori mamsam) 1 kg
Red chilli powder (lal mirch powder) 2tsp
Curd (dahi) 4 tbsp
Turmeric powder (haldi) ½ tsp
Salt to taste
Method
Wash and drain the meat. See that there is no water left in the meat. Add all the ingredients and pressure cook the meat for 15 minutes. Avoid overcooking the meat.
Masala
Caraway seeds (shah jeera) ¼ tsp
Oil 2 tbsp
Cinnamon sticks (dalchini) 4-5 small
Cloves (lavang) 4-5
Ginger garlic paste 1 ½ tsp
Cardamom (elaichi) 7-8 no, crushed with skin
Onion 2 medium sized, finely chopped
Poppy seeds (khuskhus)
Method
Heat oil in a pan and fry the onions till they turn golden brown. Add the masalas, except poppy seeds (khuskhus), let it sputter for a while add the cooked meat and fry till it becomes golden brown. See that all the masala gets evenly coated over the meat. The meat must get cooked from all sides, be careful while turning. Sprinkle poppy seeds (khuskhus) and cook for few more minutes. This gives the meat crisp texture and flavor.
Tips- Meat can be substituted with chicken and follow the method similarly.
Topics: Andhra Recipes, Other meat recipe, South Indian Non-veg Recipe | No Comments »
