- 3 large onions finely sliced
- 2 tablespoons cooking oil
- 2 cubed (300 gram) potatoes
- 1 kilogram Lamb, Chicken or Fish
- 3-4 heaped tablespoons Jeerem Meerem Curry Paste
- Optional: 1/2 cup fresh chopped coriander
- Optional: 1-2 green chilies de-seeded
- Optional: 1/2 cup yoghurt or coconut milk
Heat oil in saucepan. Add sliced onions and fry until golden brown.
Add Jeerem Meerem Paste and (optional) coriander leaves. Mix well and fry gently on low heat, stirring to prevent sticking. If necessary, sprinkle a little water.
When mixture looks “glazed” and has an appetizing aroma, add meat, chicken, prawn** or fish** pieces and fry until brown, stirring occasionally.
Add water – enough to cover meat – and cook on low heat covered until meat is nearly tender.
Add potatoes and simmer on low heat until cooked. If more gravy required, add hot water, mix well and simmer briefly.
De-seeded chillies and 150ml Coconut milk may be added
Add salt if required
Simmer on low for another 5 minutes.
Serve on a bed of steamed rice or with chapatis.
** When cooking prawn or fish curry, add these last and simmer until cooked through.
Jeerem Meerem Lamb or Chicken Pilaf
Pre-heat oven to 200 degrees,
strain the above and set aside gravy and solids separately.
Fry one diced onion in heavy based pot.
Add 4 cups washed basmati rice and solids from curry and stir.
Add measured gravy and boiling water to make total liquid up to 6 cups and 1 tablespoon salt and stir.
Bring up to heat. When bubbles surface cover with foil and tight fitting lid and place in oven.
Set timer for 30 minutes. Do not open oven for the duration.