Sealed Pot Curry (Sindhi)

Course : Curry
Serves: 1
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2 1/4 pounds lamb or mutton -- (its best with goat)
4 1/2 ounces ghee
7 ounces yogurt
1 teaspoon corn flour
7 ounces tomatoes
9 ounces onion
1 medium garlic bulb -- yes bulb not clove
10 whole cardamoms -- regular
3 pieces bay leaves -- (tejpat)
1 tablespoon turmeric powder
2 tablespoons coriander powder
1 teaspoon salt -- up to 2
1 tablespoon Hungarian sweet paprika
1 teaspoon chile powder

Preparation / Directions:

* 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!

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