Malhar Karahi / Fry Gosht Masala Mix: 1 packet / 50g, mix in ½ cup water
Steps For Cooking
Prepare a marinade by mixing garlic paste, ginger paste, and Malhar Karahi Masala Mix. Apply this mixture evenly to the meat. Marinate for at least 15 minutes if using chicken, and for 1 to 2 hours or more if using goat, lamb, or beef.
Heat 1 cup of oil in a pan and stir-fry the marinated meat on high flame for 5-6 minutes. Add julienned ginger, then cover and cook on low heat until the meat becomes tender – approximately 10 minutes for chicken, and around 45 minutes for goat, lamb, or beef.
In a separate pan, heat ½ cup of oil and add chopped tomatoes. Cook them on low heat for 5-6 minutes until they soften, stirring occasionally.
Combine the softened tomatoes and green chillies with the cooked meat. Stir-fry over medium heat until the oil separates from the masala, stirring continuously. If needed, remove any excess oil. Finish by adding fresh coriander and butter. Stir-fry briefly and serve hot with naan.
