MEAT AND LADY’S FINGER (OKRA) CURRY or MEAT AND BANDYCOY CURRY

MEAT AND LADY’S FINGER (OKRA) CURRY or MEAT AND BANDYCOY CURRY
That is an outdated time favorite – Meat and Woman’s Finger Curry. Tastes yummy with steamed white rice and a splash of Brinjal Pickle.

Substances
½ kg Meat both beef / mutton / lamb minimize into medium measurement items
½ kg tender Woman’s fingers / Okra
2 onions chopped finely
1 teaspoon ginger garlic paste
2 teaspoons chillie powder
1 teaspoon coriander powder
2 medium measurement tomatoes chopped
2 tablespoons coconut paste or 3 tablespoons coconut milk
2 tablespoons oil
Salt to style
Wipe the woman’s fingers / okras with a dry material then minimize them into 2 inch items. Discard the ends.
Boil the meat with ample water and just a little salt until tender. Retain the soup / inventory.
Warmth oil in a pan and add the onions and fry until golden brown. Add the tomatoes, chillie powder, salt, coriander powder and ginger garlic paste and sauté for a couple of minutes. Now add the boiled meat and coconut paste / coconut milk and blend effectively.
Add the left over meat inventory / soup or 1 cup of water and simmer on low warmth for about 7 to 10 minutes until the meat absorbs the flavours and the gravy is the required consistency.
Now add the woman’s fingers / okras are prepare dinner for simply 3 extra minutes on medium warmth until the woman’s fingers / okra are simply cooked and nonetheless crunchy, taking care to not overcook them. 

Function a foremost curry with rice.