Sadia Hussain
Oct 18, 2018
Zucchini and Meat Curry Recipe
Tender Pakistani zucchini is the star of the show in this yummy curry. It's longer and thinner than regular zucchini and in my opinion, tastes better.
Zucchini is one of those vegetables that is a bit bland, so it takes on all the flavors of what it's cooked in. I love it cooked with lots of onions and tomatoes to bring out a subtle sweetness.
Almost all vegetables taste delicious in Pakistani meat curries, so this recipe can be used as a template for other vegetable and meat curries.
I use meat with bone because it's more flavorful than boneless meat and the juices infuse the zucchini—making this a lip smacking curry that tastes great with rice or roti.
Zucchini and Meat Curry Recipe
Sadia Hussain
SERVES
5
TOTAL TIME
1 Hour
INGREDIENTS
Cooking oil
1 large onion, finely chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon salt or to taste
1 teaspoon red chili powder or to taste
1/2 teaspoon turmeric powder
1/2 kg/1 lb mutton, with bone
4-5 Pakistani zucchini, peeled and cut in circles
1 tomato, chopped
1 teaspoon coriander powder
A handful of fresh coriander, chopped
2 green chilies, chopped
METHOD
In a large pot, heat oil and sauté onions until soft and light brown.
Add garlic paste and ginger paste, and sauté for a 5 minutes.
Add salt, red chili powder and turmeric powder and sauté for a few minutes.
Add meat and fry on high heat for 10 minutes.
Cover and cook on low heat until the meat is tender but not falling off the bone.
Add zucchini and chopped tomato and cook on medium heat until tender.
Turn heat up high and fry until liquid dries up and oil rises to the top.
Add coriander powder, fresh coriander and green chilies.
Tips and Bits
You can use regular zucchini/courgettes for this recipe if you don't have Pakistani zucchini.
You can keep this in the fridge covered tightly for 3-4 days.
Roast and grind coriander seeds. Store in airtight container.
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