Aadmaas (Bone meat Curry)

Ingredients

• 1 kg Boney Meat
• 2 tablespoons Oil
• 3 medium size Onions – chopped
• 2 tablespoons TANDOORI PASTE
• 4 tablespoons Tamarind Pulp
• 1 teaspoon Sugar
• Salt to taste
• 1 Green Chilli – deseeded
• 2 cups

Directions

In Goan cuisine, there are some recipes that call for boneless meat or just the yokes of eggs. The remaining bones or egg whites are then used in various ingenuous ways! Buy meaty bones from the butcher, or use pig’s trotters/lamb shanks, cut in 2” thick/long pieces, necks or bellies cut into manageable pieces. (These are best bought from Vietnamese butchers).

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Heat oil in a saucepan and saute onions until opaque.
Add TANDOORI PASTE and fry for a few minutes until aromatic.
Add meat (& bones), salt and sugar, and fry on low heat mixing well.
Add water and simmer covered over low to medium heat for at least one hour, or until meat leaves the bone.
Add tamarind pulp, chilli, and taste for salt. Simmer covered for another 10 minutes, adding water as desired for gravy.

Serve with steamed white rice or chapattis and Goan Cuisine Tomato Kasaundi or Mango and Lime Chutney.

Serves 4.

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NOTE:
1. To reduce cooking time, this dish may be cooked in a pressure cooker.
2. Add diced sweet potatoes, regular potatoes or turnips for extra taste (steamed in micro-wave and added along with the tamarind pulp).