1. Fry onions in oil until golden brown.
2. Add the red chili powder, turmeric, ground coriander and black pepper. Cook for several minutes until the spices have blended with the onions.
3. Add the ginger garlic paste to the onions. Fry until cooked through. Ensure the heat is low enough so the garlic does not burn.
4. Add the meat cubes and fry for 5 minutes. Add a cup of water. Boil the Meat Fry until the lamb is cooked and all of the water has evaporated leaving moist meat cubes. This step may take about an hour.
5. Check for salt and add more if desired. Add the coconut. When the coconut has had a few minutes to absorb some of the flavors of the meat, remove from the stove and serve.
- Kachi serves it as a sandwich on white or wheat bread for lunch. I prefer serving a generous scoop of it on a roll. It tastes like South India’s version of a moist-rub barbeque sandwich! Yum!
- Rice, Chapati and Poori compliment this dish very well.
2 large red onions, finely chopped
3 Tbs oil
3 Tbs garlic ginger paste
1/2 tsp black pepper
2 lbs top sirloin, fat removed, cut into small cubes, about
1 centimeter on a side
1/2 tsp red chili powder
2 Tbs coriander, ground
1/2 tsp turmeric
1/2 cup coconut, finely cut into small pieces
1 tsp salt
This recipe for Meat Masala is delicious and easy to make! It is a perfect recipe for a weekend when you have time for the spices to marry with the meat. It has flavor but is not spicy hot like most South Indian recipes so everyone will love it. The meat is cut into small pieces and cooked slowly with garlic, ginger, onions and some savory spices to season it. The original Kerala recipe used lamb but I have made it with beef.