I use any kind of cut. Most westerners would use stewing meat, front legs, neck meat, flaps etc.

Cut meat into small pieces - 1 inch or so is good. - 1 Kg or 2.2 lbs of meat.

Heat 3 table sp cooking oil on a thick bottom skillet or frying pan. Add a table spoon of butter if you wish.
Fry 2 chopped onions, 1 or 2 inch cube fresh ginger chopped, 1 full pod garlic chopped, 2 or more green chillies chopped - fry until onions are golden brown and really limp.

Add Spices and fry on low heat for 2 to 3 min
1/4 teaspoon turmeric
2 table spoon cumin seed (1 table spoon if powdered)
6 table spoon coriander seed (3 table spoons if powdered)
1 table spoon fennel seed (1 teaspoon if powder)
2 teaspoon garam masala powder (available in any Asian food store)
1 table spoon black pepper corns
1 red chillie dried
Sprig of garden mint
4 cardamom pods
4 cloves

When spices are really aromatic and smell great, add 4 sliced tomatoes or a tin of chopped tomatoes. Cook tomatoes for 10 min and cool. Now grind the above in a blender or with a "wand". Make sure that the seeds are all well ground and not too grainy - add 2 oz water if required. This should give you real smooth thick paste.

Now put the meat in an oven dish and pour all the above mixture over it and mix well. Add a cinnamon stick & marinate for minimum 2 hours & up to 2 hours (overnight is great). Add 1 or 1.5 tsp salt just before putting in the oven & mix well.

Pre heat oven to 160 degrees Celsius. Put covered dish in oven and cook for 3 to 4 hours.

Serve with steamed rice or chapatis or nan and vegetables.

You can vary the recipe - add ground almonds 2 to 3 oz.
Reduce the chillies and black pepper if you want it mild.
Chop up some coriander leaves before serving.
Squeeze lemon or lime into the dish and mix before serving.

I'd like to know if anyone tries this dish. It is a big hit with friends when we have them over for a meal.

I like your technique to make the paste. I had always browned my meat first then added the spice mixture. Curious, do you use Black or Green Cardamon? Can almost smell that fragrance filling the kitchen.
Bfly

Great question - I actually use 5 or 6 green cardamom AND one black. I also use one Star aniseed (the full star).

The traditional Indian way of doing the paste was to dry roast the spices and grind them on a granite grinder (sitting on the floor!). I found that it works great by frying up each one together and grinding with a blender. You could even use a coffee grinder.

The real trick is to fry up the lot without burning anything and then to grind it really fine without any grainy bits.

It took me many years to achieve this method including the final one of putting in in the oven rather than the stove top. Now it works well every single time! Even the colour looks like from a top restaurant meal!

Enjoy.

I love curry but have never made it myself, I'll give it a try.
Thanks for the post.

[QUOTE]Originally posted by Nakihunter:

Serve with steamed rice or chapatis or nan and vegetables.

What is nan and chapatis ?

quote:

Originally posted by wetdog2084:
[QUOTE]Originally posted by Nakihunter:

Serve with steamed rice or chapatis or nan and vegetables.

What is nan and chapatis ?

Nan is a leavened bread traditionally made in a clay oven (tandoor)
http://en.wikipedia.org/wiki/Naan

A chapati is an unleavened flat bread made on a flat pan. Some people use a concave shaped pan for making chapatis with inside of the dome facing the stove.
http://en.wikipedia.org/wiki/Chapati

Thanks for the Education

quote:

Originally posted by Harris:
Some people use a concave shaped pan for making chapatis with inside of the dome facing the stove.

A upsidedown wok over a gas ring works real well.

Nakihunter, that sounds like a damn fine curry, I'll give it a run with some venison.

Sounds like a great dish. Curry & wild game should compliment one another perfectly.

My son-in-law is Sri Lankan - American and introduced my son to Indian cooking. We probably cook over half our wild boar in various curries these days -- good stuff with the added benefit of clearing my sinuses.