Tam-Tam the Mutton

As soon as we hear about tamarind, our mouth just starts watering and so is this fiery dish. The tamarind just adds an exquisite flavor to this simple dish. The tamarind needs to be de-seeded and soaked for about 30 minutes, blended with some water and then skimmed. Tamarind works very well as is a tenderizer when used as a marinade for meat. The pulp can be refrigerated for up to 2 days. The dish complements with plain rice; however, if it does with other items, do keep me posted.

INGREDIENTS

·         500 g mutton/beef cut into small pieces

·         3 large onions chopped

·         2 cloves garlic paste

·         ½ inch ginger paste

·         2 tsp chili powder

·         ½ tsp turmeric powder

·         Salt to taste

·         5 black pepper corns

·         2 tsp cumin powder

·         1 stick cinnamon

·         3 cardamom pods

·         2 bay leaf

·         2potatoes diced into cubes

·         2 tbsp tamarind juice

·         3tbsp oil

·         1 litre water

PREPARATION

1. Heat oil in a deep pan/wok, fry the potatoes for 3 mins on a high flame and take it off the pan.

2. In the same pan, add the bay leaf, black pepper corns, cinnamon, cardamom pods and onions until brown.

3. Now add the meat, ginger-garlic paste, turmeric, chili powder, salt, cumin powder and the tamarind juice, keep frying the meat on a medium flame until dry.

4. Add the potatoes, water and bring it to a boil for at least 45min till soft and tender.

  

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