Emu Masala


Ingredients
      • 1kg boneless emu, diced
      • 2-3 tbsp olive oil
      • 4 heaped tsp ginger-garlic paste
      • 1 tsp black-onion seeds (kalonji)
      • 6-7 cloves
      • 6-7 green cardamom
      • 1 star anise
      • 1-inch piece cinnamon stick
      • 2 tsp red chilli powder
      • 3 tsp cumin powder
      • 3 tsp coriander powder
      • K tsp turmeric powder
      • 4 large onions, sliced
      • 1 200g packet of tomato purée
      • K cup soy sauce
      • Salt to taste

Directions

Heat olive oil in a pressure cooker and drop in cinnamon, star anise, black-onion seeds, cardamom and clove. When they start to pop, add the onions and sauté till golden brown. Add ginger-garlic paste and mix well. Stir in soy sauce when the paste starts to stick. As oil is released, add the spice powders and sauté. Add tomato purée and keep stirring for 2 minutes. Add emu meat and mix well with spices. Add salt, K-1 cup of water if needed and bring to a boil. Close the pressure cooker. Cook on high flame for at least three-four whistles (perhaps more, you will need to check when it cools; if the meat is still tough, allow a couple more whistles).


Source: http://www.livemint.com/Leisure/FpWHe1rUhEFUE4u6iGLL5I/Theres-an-emu-in-my-kitchen.html

Updates & Free Giveaways!