Meat Masala Curry
Neil Nijjer is a private chef in North Vancouver, Canada, who loves using fresh West Coast ingredients.
Meat masala curry is a staple in many Indian households, combining tender meat with a mix of flavorful spices. Rooted in India’s culinary traditions, the dish is both comforting and savory. Serve with basmati rice or naan for a classic Indian meal experience. While purchased masala may be used, for best flavor be sure to make your own meat masala ahead of time.
Ingredients
- 30 ml (2 tablespoons) vegetable oil or ghee
- 2 onions, finely chopped
- 1 inch piece ginger, minced
- 3 cloves garlic, minced
- 454 grams (1 pound) beef chuck or lamb leg, cut into pieces
- 45 ml (3 tablespoons) Meat Masala (see NOTE)
- Salt, to taste
- 2 ripe tomatoes, finely chopped
- Fresh cilantro, for garnish
NOTE: It is well worth the effort to make your own Meat Masala.
Preparation
- In a large saure pan over medium heat, heat the oil or ghee until shimmering. Add the onions and sauté until they turn golden brown. Add the ginger and garlic and sauté for another minute.
2. Add the meat to the pan and cook until browned on all sides. Add meat masala and salt as desired. Mix well, making sure all the meat pieces are coated with the spices.
3. Add the chopped tomatoes. Cover the pan and reduce heat to low. Simmer until the meat is tender and the flavors are well combined, 40-50 minutes. Stir occasionally; if the curry is too dry, add some water.
4. When the meat is tender, adjust the salt if needed. Garnish with fresh cilantro. If desired, serve hot with rice or Indian breads like naan or roti.
Neil Nijjer
Neil Nijjer is a private chef in North Vancouver, Canada, who loves using fresh West Coast ingredients. Neil began cooking as a child, watching and helping his Dad in the kitchen. His passion to feed the masses began early, from feeding the neighborhood kids to hosting big Fijian family parties. Neil started @the_o_g_kitchen to share his unique take on cooking classic comfort foods and Island-style curries in hybrid masala blends.
Read more from Neil Nijjer
