One afternoon…typically after a hectic day, I made this curry in minutes…didn’t use any strong spices, kept is simple! And, yes…pepper. Hmmm, the magic pepper. Oh yeah…sometimes simple is the best. Or maybe…a preoccupied mind doesn’t care for a fancy works or something! I don’t know…but, however, I can vouch on this dish…its heaven. Pure Heaven.

Ingredients:

Goat’s meat/ mutton1/4 kilo(bone-in)
Purple onion 1 small bulb
Garlic 3 beads minced
Ginger 2″ minced
Country tomatoes 2 finely chopped
Sea Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Coriander powder 1 spoon
Pepper powder 1 spoon
Curry leaves few
Bay leaves 1 crumbled
Sesame oil few spoons.

Method:

Wash and clean meat, add turmeric to it. Let this sit for a while and then wash again in running tap water.

Pressure cook meat, for about 5-6 whistles. Maybe adding salt and turmeric at this point is good too! Add just 1 cup of water while cooking! Retain this water after cooking along with meat and set aside.

In an iron wok, heat oil. Add bay leaves, onion, ginger-garlic and tomatoes. Fry real good.

Let he onions turn golden and tomatoes wilt.

Add salt, turmeric, chili and coriander powder now.(skip salt and turmeric…if you added themt o meat already)

Stir-in cooked meat along with its water, cover and cook over medium for 5-7 minutes.

Let it cook really soft and tender…maybe for 20 minutes.

When gravy thickens and oil shows up on sides, add pepper powder and fried curry leaves to it.

Serve warm to go with your idly, dosa, chappathi or even plain steamed rice!