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Biryani Meat Curry


  • 2 lbs lamb or beef (cut into 1" cubes)
  • 2 yellow onions (chopped small)
  • 1 620ml jar of crushed tomato sauce
  • olive oil for cooking

The Marinade

  • 1 cup coconut cream
  • 1/2 juice of half a lime
  • 2 teaspoons garam masala
  • sea salt (liberally sprinkled over the meat)
  • 1 teaspoon ground cumin
  • 1 tablespoon garlic puree
  • 1 tablespoon ginger puree

The Curry Masala

  • 1.5 teaspoons amchur powder
  • 1 tablespoon paprika
  • 2 teaspoons sea salt
  • 1 teaspoon tumeric
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon corriander


  • Mix the meat and marinade ingredients in a large ziploc bag. Massaging the marinade into the meat. Set into the fridge until needed.

The Curry

  • In a large frying pan, heat about 3 tablespoons of oil. 
  • Add the onion (again, add oil if needed) and saute on medium heat until they have carmelized, turning a deep rich brown. Remove from pan.
  • Brown the meat in batches, adding more oil if needed. Don't throw away the marinade, rather cook the last batch of meat in it.
  • When the last batch of meat has finished browning, add the onions back into the pan, along with all the meat. Add the jar of crushed tomatoes, masala, and jar of tomato sauce (use a hearty splash of water to rinse out the jar). Stirring to blend
  • Cover and simmer for 30 minutes, until the lamb is tender and cooked through. It should be wet but not liquidy.


For the crushed tomatoes, I like to use Italian pasta sauce or the Italian crushed tomatoes, usually just herbs and tomatoes in it.