Sealed Pot Curry (Sindhi)

Recipe Ingredients

2 1/4 lbs	1021g / 36oz	Lamb or mutton - (it's best with goat)
4 1/2 oz	127g	Ghee
7 oz	198g	Yogurt
1 teaspoon	5ml	Corn flour
7 oz	198g	Tomatoes
9 oz	255g	Onion
1		Garlic bulb - yes bulb not clove
10		Cardamoms - regular
3		Bay leaves - (tejpat)
1 tablespoon	15ml	Turmeric powder
2 tablespoons	30ml	Coriander powder
1 teaspoon	5ml	Salt - up to 2
1 tablespoon	15ml	Hungarian sweet paprika*
1 teaspoon	5ml	Chile powder

Recipe Instructions

* this is a substitution for kashmeri mirch -- ( red pepper)

Wash the meat and dry with a paper towel. Clove and skin the garlic and mash with a knife Cream the yogurt with cornflower in a blender for just 5 to 10 seconds- otherwise butter will be released. Sometimes I just whip by hand. Place tomatoes in boiling water for a few minutes to loosen skin. Peel them and slice to 1/5" thickness. Slice onions in medium thickness, 1/4" to 1/3".

Now put everything including the rest of the ingredients into a pot with a flat lid. Seal the lid and pot with dough -- made from flour and water. Place a 2# weight on top.

Cook on slow fire for 50 - 60 minutes. Uncover and test the meat and if salt is ok. If meat is not done cook a little longer. I under salt as my family has become used to a very little salt in our food, but a lot of spice.

Ladle the curry into a serving dish and serve with Basmati rice or nan.

Note: Beef, Pork or venison can be used instead of mutton, lamb or goat. Venison may take a little longer to cook.

You can use a heavy flame proof casserole with a heavy lid instead of sealing with the dough. (such as la Crusset) I have used a Chinese clay pot that can go on the stove/open flame as well.

Special note: The meat used is referred to as goulash cut. In India it is gol boti, meaning circular pieces and a term for curry meat. Anyway, get some nice marbled meat and cube it up!

Source:
Mary-Anne (Shantihhh)

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