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Nadan Meat Roast Masala
Dehydrated Vegetables:
Sliced Coconut bits, Madras Onions/Shallots, Garlic, Green Chilly, Curry leaves, Ginger
Meat Masala:
Coriander powder, Red Chilly Powder, Kashmiri Chilly, Garam Masala, Pepper, Fennel seeds, Asafoetida, Salt, Turmeric Powder
1. Rehydrate the vegetables melange in 150 ml of warm water for 10 mins.
2. Drain it and keep it aside. Do not throw away the drained stock. It should be used in cooking.
It is best to half cook meat in a pressure cooker with turmeric, salt, pepper, ginger and garlic before making a roast. You can keep the stock aside for the gravy
1. Heat oil in a pan and cook hydrated vegetables till slightly brown.
2. Now, lower the heat add the SK meat Masala powder and saute it for 3-4 minutes. When the masala leaves the oil, add in the half cooked meat, salt to taste and cook it on high flame for 2-3 minutes to allow to meat to seal in its flavours.
3. Now, lower the flame, add in the remaining stock as required and cook till the meat is tender and ready.
Delicious, mouth watering meat roast is ready.
Nadan Meat Curry
Dehydrated Vegetables:
Red Onions, Madras onion, Garlic, Ginger, Curry leaves
Meat Masala:
Red chilly, Coriander powder, Garam Masala, Pepper, Turmeric Powder, Fennel seeds, Salt
1. Rehydrate the vegetables in lukewarm water for 10 mins.
2. Drain the meat stock and keep aside.
1. In a pan heat some oil. Add some whole garam masala ( ¼ inch Cinnamon, 2-3 cardamon & 2- 3 cloves, 1 star anise, whole pepper)
2. Now add the hydrated onions & cook till the onions turn soft.
3. Next add the Meat masala and saute for 3-4minutes.
4. Now add in the boiled meat, some salt and coat it in the masala and saute for 4-5 min till the meat is well roasted in its juices and masala.
5. After this add the meat stock.
6. Allow it to cook on low flame till the meat is soft and tender.
Requires no garnish, besides some fresh curry leaves and a dash of lemon.
There it is. Mouthwatering meat curry is ready to be devoured!