Ingredients
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Betty Bossi Koch-Center
kochen@bettybossi.ch
To marinate the meat
Curry
How it's done
To marinate the meat
Combine the lime juice, water, garlic, ginger and masala in a bowl. Add the meat, mix, cover and marinate in the fridge for approx. 1 hr.
Curry
Heat a little clarified butter in a wide non-stick frying pan or wok. Brown the meat in batches, remove. Reduce the heat, sauté the onion and tomato puree in the same pan. Add the aubergine and cook briefly. Add the tomatoes and stock, bring to the boil. Reduce the heat, return the meat to the pan, cover and braise for approx. 1½ hrs. Add the masala and simmer briefly. Serve the curry with the lime wedges and coriander.
| Serve with: | Basmati rice |
|---|
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