Meat curry ( read any red meat )

Red meat – 1 kilo
Coconut – 1/2
Kashmiri chillies – 8
Onion – 1 sliced
Tomato – 1
Garlic cloves – 8 with skin on
Cinnamon – 1 inch stick
Cardamom – 1
Cloves – 2
Coriander seeds – 11/2 tablespoon
Cumin seeds – 1 teaspoon
Pepper corns – 1/2 teaspoon
Poppy seeds – 1 teaspoon
Fenugreek seeds 1/4 teaspoon
Turmeric powder – 1/4 teaspoon

Carrot – 1 diced
Potato – one large diced
French beans – 100 grams cut into one inch size pieces

To cook the meat

Clean and wash the red meat. Cut it into one inch cubes. In a pressure cooker, add the meat, salt, six pepper corns and two bay leaves. Pressure cook this till the first whistle on a high flame and then drop the flame to minimum while you continue to cook the meat for twenty minutes. You will be left with cooked meat and stock which you need to strain and retain

For the gravy
In a pan, roast (dry, no oil) the following ingredients separately; coconut, red chillies, onions and garlic with skin on. Now roast the remaining dry ingredients together. Please don’t burn the ingredients the idea is to lightly crisp the ingredients which heightens the flavours and gives this dish it’s distinct flavour.

Grind all the ingredients above (garlic with the skin)  with the tomato into a fine paste. In a pot add oil and when heated add the ground masala. Stir this for three minutes on a medium flame adding the stock of the pressurized red meat of your choice to avoid the masala from burning . Now add the remaining stock and the meat along with the potatoes. Let this cook for fifteen minutes on low flame and finally add the carrots and french beans and turn off the gas. Cover the dish and allow the carrots and french beans to cook in the heat of the gravy.