Beaten Sliced Meat Curry (Sultani Pasanda)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 pound lean lamb or beef steak in one piece 6 tablespoons ghee or vegetable oil 2 teaspoons Garlic Puree
2 teaspoons Ginger Puree 10 green cardamom pods, seeds extracted 1 cup milk
8 tablespoons Onion Puree 1 tablespoon Garam Masala (storebought or homemade) 1 teaspoon ground mace
2/3 cup light cream 2 tablespoons ground almonds 1 tablespoon white sugar
salt to taste



1 Ask the butcher for lamb steak. It is a fatless top of leg piece which can be beaten. If this is unavailable, use good quality beef steak. Slice the meat into four, then beat it to about 1/4 inch thick. Halve each so that you have 8 pieces.
2 Heat the ghee or oil and stir-fry the garlic puree for 1 minute and then the ginger puree for 1 minute.
3 Add the cardamom seeds to the pan with the meat. Stir-fry to sear for 2 minutes per side. Add half the milk, and lower the heat to simmer.
4 After 10 minutes or so, add the onion puree, the garam masala, and mace. Stir-fry until it starts simmering, then add the remaining milk. Continue simmering, stirring occasionally, for another 10 minutes. What you are aiming to do is to soften the meat by gentle simmering in liquid-not boiling-so you must not allow the liquid to reduce too much, nor must there be too much. By the end of this stage, the meat should begin to be tender and it should not be dry.
5 Add the cream, almonds, and sugar, and simmer until the meat is completely tender. Keep the liquid balance correct. Add salt to taste.

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