👨‍🍳 作り方

1. 1

   Heat ghee or oil in a heavy-bottomed pot or Dutch oven (or prepare your clay pot if using traditional method).

   💡 プロのコツ: If using a clay pot, ensure it's seasoned and ready for slow cooking.
2. 2

   Add the sliced onions and sauté until golden brown. This can take about 15-20 minutes.

   💡 プロのコツ: Low to medium heat is key for even browning.
3. 3

   Add the lamb/beef pieces and brown them on all sides.

4. 4

   Stir in the garlic and ginger paste, sauté for 2-3 minutes until fragrant.

5. 5

   Add the pureed tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the oil starts to separate from the masala.

   💡 プロのコツ: This step is crucial for developing the base flavor.
6. 6

   Add the whisked yogurt and cook on low heat, stirring continuously, until the yogurt is well incorporated and the oil separates again.

7. 7

   Add the whole spices and 2 cups of water. Bring to a boil, then reduce heat to low, cover tightly, and simmer.

   💡 プロのコツ: If using a clay pot, seal the lid with dough and place it over very low heat or charcoal.
8. 8

   Cook for 4-6 hours, or until the meat is extremely tender and falling off the bone. Check occasionally and add more water if it becomes too dry.

   💡 プロのコツ: The longer it cooks, the more tender and flavorful it becomes.
9. 9

   In the last 30 minutes of cooking, add the slit green chilies.

10. 10

    Once the meat is tender and the gravy has thickened to your desired consistency, turn off the heat.

    💡 プロのコツ: The gravy should be rich and slightly oily, typical of this dish.
11. 11

    Garnish with fresh coriander and ginger juliennes before serving.

    💡 プロのコツ: Serve hot.