Simple Meat Curry Recipe

There’s nothing quite like diving into a homemade curry adventure—this juicy lamb or chicken dish is your ticket to flavor town straight from my kitchen to yours!

Enjoy a nourishing bowl of straightforward meat curry, with tender lamb or chicken pieces simmered in a fragrant blend of turmeric, ground coriander, and cumin. I love how the timelessness of pureed tomatoes and the familiar scent of ginger and garlic permeate this dish, making a heartwarming meal evocative of the Rajasthan region in India, where I first tasted something like it.

Ingredients

• Lamb or Chicken: Excellent protein source, rich in essential nutrients.
• Onions: Adds sweetness, contains antioxidants and vitamin C.
• Garlic: Boosts flavor, supports immune health.
• Ginger: Infuses warmth and spice, aids digestion.
• Turmeric Powder: Provides color, anti-inflammatory benefits.
• Ground Coriander: Earthy flavor, aids digestion, vitamins A and C.
• Tomatoes: Adds tanginess, rich in vitamins C and K.
• Garam Masala: Complex aroma, enhances overall taste.
• Yogurt: Creaminess and tang, probiotic benefits.
• Cumin Powder: Adds warmth, aids digestion, rich in iron.

Ingredient Quantities

• 1 kg meat (lamb or chicken), cut into cubes
• 2 tablespoons oil
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 large tomatoes, pureed
• 1 teaspoon turmeric powder
• 1 tablespoon ground coriander
• 1 teaspoon cumin powder
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons plain yogurt
• Fresh coriander leaves, chopped, for garnish
• Water, as needed

How to Make this

1. In a large pot, heat the oil over medium heat. Add the onions, which should be chopped very finely, and sauté them until they are golden brown.

2. Add the minced ginger and garlic to the onions. Sauté for 1-2 minutes longer, or until the mixture is very fragrant.

3. Add the meat cubes to the pot. Cook, stirring now and then, until the meat is browned on all sides.

4. Blend the tomatoes into a liquid state and then pour them into the pot. Cook 5-7 minutes, until the sauce thickens enough to let the oil seep out.

5. Incorporate the turmeric powder, ground coriander, cumin powder, red chili powder, and salt. Mix well to ensure the meat is evenly coated with the spices.

6. If sticking is a concern, add a little water to the pot beforehand. Ensure that the pot is covered and let the meat slowly simmer in its own juices for somewhere between 20-30 minutes. If you must, add more water to the pot to keep the meat from losing its moisture.

7. After the meat has become tender, add the plain yogurt and let it cook for 5 minutes longer.

8. Add the garam masala on top and mix well. Let it curry away for another 5 minutes to get all the flavors mingling and blending into each other.

9. Dine and modify salt and flavors as needed. Kill the heat once you’re content with the flavor.

10. Before serving the hot meat curry with rice or bread, garnish it with fresh coriander leaves. Now enjoy your simple, straightforward meat curry!

Equipment Needed

1. Large pot with lid
2. Wooden spoon or heat-resistant spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Blender or immersion blender
7. Bowls for preparation
8. Spoon or ladle for serving

FAQ

• Can I use beef instead of lamb or chicken?Indeed, you are able to replace the beef, but you might have to change up the cooking time, seeing that beef can require a lengthy span to break down and become tender.
• Is it necessary to use yogurt?Creamy and cooling, yogurt adds a tang that complements the spices in the curry. If you want something else to put in, go for coconut milk for a different flavor.
• How spicy is this curry?The spice level is just right for me. I like it moderately spicy, and this recipe hit that mark with the amount of red chili powder it called for. But, of course, I always take into account that my spice tolerance is not the same as everyone else’s. And I never want to leave you all feeling or tasting something that is burnt to your tongue. So, adjust the heat level to your liking. If you want it spicy, up the chili powder. If you want it not-so-spicy, lower the chili powder. Recipe credits: Brownie points to Chef John from Food Wishes.
• Can I make this curry in advance?Absolutely, this curry can be prepared a day in advance. In truth, the flavors frequently grow deeper and more pronounced, rendering it even more delicious.
• What can I serve this curry with?This meat curry goes well with rice, naan, or roti. A side of yogurt or raita can complement the dish nicely.
• How long should I cook the meat?The time required for cooking can differ according to the nature and dimensions of the meat parts. However, as a rule, it requires around 45 minutes to 1 hour until the meat reaches the level of tenderness for which one would normally be striving.
• What is the best way to store leftovers?Leftovers should be kept in an airtight container and stored in the refrigerator for no longer than three days. They should be reheated thoroughly and to a safe temperature before serving.

Simple Meat Curry Recipe Substitutions and Variations

1 kg of meat: For a vegetarian alternative, use paneer or tofu.
2 tablespoons oil: Use ghee or coconut oil for extra taste.
2 big onions: For a milder taste, use shallots in their place.
3 cloves of garlic: If fresh garlic is not available, use garlic powder.
Tomatoes in large quantities (2), pureed: For any reason if you do not have large fresh tomatoes at hand, you may use an equivalent amount of canned tomato puree or paste.

Pro Tips

1. Marinate the meat in yogurt and some of the spices (turmeric, coriander, and cumin) for at least 30 minutes or up to overnight. This will help tenderize the meat and infuse it with flavor.

2. To deepen the flavor of the spices, dry roast the turmeric, ground coriander, cumin powder, and red chili powder in a pan over low heat for a minute before adding them to the pot.

3. Use whole spices like whole cumin seeds, bay leaves, and cardamom pods when sautéing the onions for added depth of flavor. Remove them before serving if preferred.

4. For a richer texture, you can blend the onion, garlic, and ginger into a paste before sautéing. This creates a smoother, velvety sauce.

5. If you prefer a thicker and creamier curry, add a splash of cream or coconut milk towards the end of cooking, just before adding the garam masala.