"Bhindiwala Meat" is a delicious Indian meat curry that combines the goodness of tender meat (usually mutton or goat) with the earthy flavors of bhindi, which is okra or lady's finger. This unique combination creates a hearty and flavorful dish that's perfect to enjoy with steamed rice or Indian bread. Here's a recipe for Bhindiwala Meat:

How to prepare.

Bhindiwala Meat Recipe

Ingredients:

• >> 500g mutton (goat or lamb), cut into pieces
• >> 250g bhindi (okra/lady's finger), washed, dried, and chopped into 1-inch pieces
• >> 2 large onions, finely sliced
• >> 2 tomatoes, finely chopped
• >> 2 tablespoons ginger-garlic paste
• >> 1/2 cup plain yogurt (whisked)
• >> 1 teaspoon cumin seeds
• >> 1 teaspoon coriander powder
• >> 1/2 teaspoon turmeric powder
• >> 1 teaspoon red chili powder (adjust to your spice preference)
• >> 1 teaspoon garam masala
• >> 2 tablespoons vegetable oil or ghee
• >> Salt to taste
• >> Fresh coriander leaves for garnish
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Instructions:

1. 1. In a large mixing bowl, add the mutton pieces, half of the ginger-garlic paste, half of the red chili powder, half of the turmeric powder, and salt to taste. Mix well to coat the meat evenly. Cover and let it marinate for at least 1-2 hours, or preferably overnight in the refrigerator.

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3. 2. Heat the oil or ghee in a heavy-bottomed pan or pressure cooker over medium heat.

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5. 3. Add the cumin seeds and let them splutter for a few seconds.

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7. 4. Add the sliced onions and sauté until they turn golden brown.

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9. 5. Add the remaining ginger-garlic paste and cook for another couple of minutes until the raw smell disappears.

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11. 6. Add the marinated mutton to the pan. Increase the heat to medium-high and brown the meat on all sides. This will help seal in the juices and flavors.

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13. 7. Reduce the heat to medium and add the chopped tomatoes. Cook until the tomatoes become soft and oil starts to separate from the masala.

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15. 8. Add the coriander powder, remaining red chili powder, remaining turmeric powder, and garam masala. Stir well to coat the meat with the spices.

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17. 9. Pour in the whisked yogurt and mix everything together.

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19. 10. If using a pressure cooker, you can add a little water (about 1/4 cup) to create some gravy. Close the lid and cook the mutton for about 4-5 whistles or until the meat becomes tender. If using a regular pan, you may need to add more water and let it simmer on medium-low heat until the meat becomes tender. This might take around 1 to 1.5 hours, depending on the quality of the meat.

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21. 11. Once the mutton is almost cooked and tender, add the chopped bhindi (okra) to the pan. Mix well and continue cooking until the bhindi is cooked and tender.

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23. 12. Check for seasoning and adjust salt and spices if needed.

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25. 13. Garnish with fresh coriander leaves.

Your delicious Bhindiwala Meat is now ready to be served. Enjoy this delightful and unique combination of meat and okra with steamed rice or Indian bread for a satisfying meal!