1-1/2 lbs of meat cubed and rinsed
1-1/2 onions chopped
2-3 cloves garlic - minced
1" fresh ginger peeled and minced
1-2 Tb sweet butter/ olive oil
1 medium potato - diced small
Spice mixture (massala):
1 Tb cumin powder
1 Tb coriander powder
1/2 tsp turmeric
1/2 tsp black pepper (ground)
1 tsp salt
juice of half a lemon
**In a NON- metalic cup mix all the spice ingredients and keep aside.
Directions:
1) In a saucepan put the chopped meat and cover with just enough water to cover the meat. Cook over medium heat and skim off the "froth" as it begins to boil. Discard the froth. Only half cook the meat. Turn of the stove and keep aside.
2) In a large saucepan saute the onion, garlic and ginger until the onions begin to brown. About 15 minutes. Cook on medium-Hi. Do not burn the onions.
3) Add the spice mixture to the browned onion mixture.
4) Using some of the reserved broth from the meat, add it to the mixture in the spice cup and dilute any remaining spices that are in the cup. Continue to do this until there is not spice left in the cup. Pour all this into the onion/spice mixture. This will be a gravy/sauce.
5) Add the potatoes into the pot.
5) When the potatoes are half cooked, add the meat and all the remaining broth.
6) Simmer over low heat and for about 15 minutes.
Notes:
Use meat that has some marbeling, but very little excess fat. The stew meats are better for this. Discard excess fat from the meat.