RCI Hyderabad: Murgh/Gosht Tamatar (Lamb/Chicken with tomatoes)

Regional Cuisines of India (RCI) is the blogging event started by Lakshmi of Veggie Cuisine, to celebrate the rich and diverse cuisines of India. It’s been a while since I had time to take part in what is probably my favourite event. This month we’re exploring the cuisine of the princely state of Hyderabad. Our host this month is Mona, from Zaiqa.

I know I should be making a byriani, the celebrated dish of the Royal Hyderabad, for this event. But the time is a little tight, so my second entry for this event is a simple, light and aromatic lamb curry with tomatoes, coriander and curry leaves. I made it twice in the last two weeks, the second  time with chicken (see photo). I think I prefer it with lamb, though. It goes really well with Hyderabadi Coriander and Mint Chutney.

 

 

 

Hyderabadi Lamb with

Tomatoes

 

(Timatar Gosht)

 

SOURCE: Madhur Jaffrey’s ‘The Ultimate Curry Bible’

PREPARATION TIME:10 – 15 min

COOKING TIME: 1 – 1.5 h 

CUISINE: Indian – Hyderabadi

SERVES: 2

Ingredients:

500 g boneless lamb, cubed

1 tbsp fresh ginger, peeled and finely grated

6 cloves of garlic, peel and crushed

1 1/2 tsp ground cumin

1/2 tsp turmeric

1/2 tsp salt (or according to taste)

3 desert spoons of ghee

210 g chopped yellow onion

1 can tomatoes (or 450 g fresh tomatoes, peeled and crushed)

6 green chilies, chopped

15 – 20 fresh curry leaves

2 – 3 tbsp fresh coriander, chopped

 

Method:

1. Marinate the meat with garlic, ginger, cumin, turmeric and some salt for 30 minutes or longer.

2. Meanwhile, prepare the onions. Then, heat the oil to high medium heat. When hot (it sizzles when you put a wooden spoon in it), add onions and fry until brown.

3. Add the meat with its marinade and stir-fry for a minute or two. Cover, reduce heat to medium-low and cook in its juices for another 8 – 10 min. Keep an eye on the pot, so the meat doesn’t burn. If it starts sticking badly, add a little water to the pan and stir.

4. Now add the tomatoes, the chilies, the curry leaves and coriander and bring to simmer. Cover and reduce heat to low, then cook for another 30 – 40 min or until the meat is done, and the tomatoes turned into a dark, luscious, thick sauce. Serve with rice or roti.

 

Notes

It’s worth seeking out fresh curry leaves (though use dried curry leaves, if you have to), because they make a difference to the flavour.

I might try this with fresh tomatoes next time.

The chilies are boiled in the sauce and therefore very very mild. I loved biting into them, though. I think I’ll try and add a few more next time, to add more heat to the dish.   

 

IMG_0090

  Murgh Timatar – For the chicken version (pictured above), replace the lamb with the same amount of chicken. I used chicken thigh.

 

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RCI Hyderabad: Hyderabadi Mint & Coriander Chutney

It’s been a while since I had time to take part in what is probably my favourite event – Regional Cuisines of India (RCI), the blogging event started by Lakshmi of Veggie Cuisine, to celebrate the rich and diverse cuisines of India. This month I’m back, and exploring the cuisine of the princely state of Hyderabad. Our host this month is Mona, from Zaiqa.

Mona has a whole host of mouthwatering Hyderabadi recipes on her blog, and many of them caught my eye. One of them inspired me to create this lovely chutney, based on a treasured family recipe that Mona’s grandma used to make. I kept the ingredients the same as Mona’s, apart from substituting Thai red chilies for green chilies only. I also adjusted the quantities of tamarind to suit our taste, and the fact that I was using concentrate: I reduced it, otherwise it would have killed off all the other flavours. Also, my curry leaves were tiny, so I added a few more to give them a more prominent role in the chutney. All of this really shows how it’s necessary to work with the ingredients at hand, taste them to get to know them, and adjust the quantities accordingly.

 

Coriander and Mint Chutney 

(Hara Dhaniya aur Pudine Ki Chutney)

 

SOURCE: adapted from Mona’s recipe at Zaiqa

PREPARATION TIME:10 – 15 min

COOKING TIME: 2 – 3 min

CUISINE: Indian – Hyderabadi

SERVES: 2

 

Ingredients:

1/4 – 1/2 cup desiccated coconut

1 tbsp sesame seeds

a little groundnut oil

1/2 cup fresh coriander leaves, washed and dried, roughly chopped along with the tender stems

1/2 cup fresh mint leaves – 1 cup, washed and dried on paper towels, roughly chopped, only leaves

4 cloves of garlic, roughly chopped

6 green finger chilies, washed and roughly chopped (or fewer, according to taste)

8 – 10 fresh curry leaves

1/2 tsp tamarind concentrate

Salt to taste

 

Method:

  • Heat the oil on medium high heat, and as it warms up, add the shredded coconut and the sesame seeds, and roast them both together till light brown and aromatic. Let it cool. Keep aside.
  • Put the coriander leaves, mint leaves, garlic pods, red and green chillies, curry leaves, tamarind pulp, sesame seeds, shredded coconut and salt in a blender, and blend it till nice and smooth. You can add about half cup of water to aid in the blending if needed.

 

Notes

Tamarind is very strong-tasting and it can overpower other flavours. It’s best to add it cautiously.

The chutney keeps well in the fridge for up to a week. However, with time, all flavours fade, except for (you’ll guess) tamarind. You’ve been warned!

I served this with a fragrant and simple Hyderabadi tomato-based chicken curry (Hyderabadi Murgh Tamatar), which worked really well and perked up the dish considerably.

 

Verdict

Fragrant and tasty chutney, with vibrant, clean spicy notes of the green chilies. Enjoyed it, & will make again!

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