A wonderfully rich and spicy hot curry that puts chili at the front with support from cumin, coriander, mustard and cardomom. If you have the palate for heat then the complex flavours of Bassar Masala will come through.
- 500g Chicken, Beef or Lamb
- 2 Large onions, chopped
- 125g Butter
- 1 cup of stock
- 1-2 tbsp Bassar Masala (start low and adjust to taste)
- 1 tsp Salt (optional, adjust to taste)
Add the meat, chopped onion, and salt to a pot, brown the meat then add the stock, reduce to a simmer and cover. Cook for 25-30 minutes or until the meat is tender.
Remove the meat from the pot and set the stock and onion gravy aside. Melt the butter in a separate pan, add the meat and lightly fry. Add the Bassar Masala, stirring continuously until evenly coated.
Pour the stock from the pot into the pan, bring to the boil then simmer gently for 10-15 minutes.
Serve your Bassar Masala with rice, Naan or Chapati.
- February 25, 2016
- Steve Warren