Karai
Gosht
|
450g lean beef, pork or lamb,
cut into 2,5cm pieces
|
450g mageres Rindfleisch,
Schweinefleisch oder Lammfleisch, in 2,5cm Stücke schneiden
|
|
5ml chili powder
|
5ml Cayennepfeffer
|
|
5ml ground cumin
|
5ml gemahlener Kreuzkümmel
|
|
5ml ground coriander
|
5ml gemahlener Koriander
|
|
15ml aniseed powder
|
15ml Anispulver
|
|
10ml kasuri dry methi leaves
|
10ml kasuri trockener methi
Blatt
|
|
150ml natural yoghurt
|
150ml Naturjogurt
|
|
4 tblsp oil
|
4 Esslöffel Öl
|
|
1 large onion, peeled and
sliced
|
1 große Zwiebeln geschält
und zerhackt
|
|
2 bay leaves
|
2 Lorbeerblätter
|
|
5cm cinnamon sticks
|
5cm Zimtstangen
|
|
6 cloves
|
6 Gewürznelken
|
|
6 small cardamoms
|
6 kleine Kardamome
|
|
5cm gingerroot, peeled and
crushed
|
5cm Ingwerwurzeln, geschält
und zermalmen
|
|
4 cloves of garlic, peeled
and crushed
|
4 Knoblauchzähen, geschält
und zerdrückt
|
|
175ml water
|
175ml Wasser
|
|
Salt to taste
|
Salz zum Abschmecken
|
In bowl mix meat with chili,
cumin, coriander, aniseed powder methi leaves and unsweetened yoghurt.
Keep aside. Fry onion in oil until render (4-5 minutes). Add bay leaves,
cinnamon, cloves small cardamoms, ginger and garlic and fry for 2 minutes.
Add marinated meat, water and salt to taste. Cover the pan and cook for
30 minutes. In a work or non-stick pan transfer the meat and stir-fry until
the liquids is dry. Add extra water, if needed a little at a time and keep
stir frying until meat is tender. The oil should separate. This is a dry
dish.
Baigan
Dahivaley (aubergine slices in yoghurt)
|
5ml chili powder
|
5ml Cayennepfeffer
|
|
1,25ml turmeric powder
|
1,25ml Kurkuma-Pulver
|
|
1 large aubergine, cut into
5mm thick round slices
|
1 große Aubergine, in
5mm dicke, runde Stücke schneiden
|
|
Oil for deep frying
|
Öl für das Frittierung
|
|
250g natural yoghurt
|
250ml Naturjogurt
|
|
5ml garam masala powder
|
5ml Garam Masala – Pulver
(Asia-Shop!!!)
|
|
1,25ml salt
|
1,25ml Salz
|
|
1 green chili, chopped
|
1 grüne Chilischotte,
zerhackt
|
|
1 sprig fresh green coriander
leaves, chopped
|
1 Zweig frischer, grüner
Korianderblätter, zerhackt
|
Rub chili and turmeric into
aubergine and deep fry aubergine slices in oil, 1-2 minutes each side,
and drain on kitchen paper. Beat yoghurt and add garam masala powder, salt,
green chili and fresh coriander. Mix well. Arrange aubergine on flat serving
plate or dish. Pour yoghurt over evenly. Serve as side dish.
Dazu passt wunderbar gekochter
Reise mit Kurkuma-Pulver.
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