INGREDIENTS
5lbs Duck meat – cut into curry pieces
1 large onion – sliced
4 red chilies – crushed
10 cloves garlic – crushed
3 tbs ginger – crushed
2 sprigs curry leaves
1 1/2 tsp cumin seeds
3/4 tsp mustard seeds
2 cinnamon sticks
5 cardamom pods
5 cloves
Masala Paste
3 tbsp hot and spicy duck curry powder
*see note at the bottom of the page*
2 tsp coriander powder
1 tsp turmeric powder
2 tsp salt
1 tsp red chili flakes
1 tsp paprika
1 small onion chopped
1 sprig curry leaves
3 tbsp crushed garlic, ginger chilies
Season for meat
3 tsp salt
1 tsp black pepper
6 crushed garlic cloves
3 tsp crushed ginger
3 red crushed chilies
Garnish
6 garlic cloves – crushed
3 tsp ginger – crushed
3 red chilies – crushed
1/2 cup cilantro – chopped
1/2 cup mint leaves- chopped
METHOD
Season the meat for 30 minutes
In a heavy bottom pan, heat oil on medium low flame
Add cinnamon sticks,cardamom pods,cloves,curry leaves,cumin seeds,mustard seeds and let it sizzle in hot oil for 1 minute
Add sliced onions and saute until light golden brown
Add crushed ginger,garlic and chilies and saute until brown
Add the masala paste and stir well for a minute, turn the heat to low and cook the masala until the oil separates
Add duck meat and mix well until the meat n spices are well coated
Cover and cook on low flame until the meat is tender
(at this point your can add a little bit of water if you want a saucy consistency)
Add sliced onions,1 sprig curry leaves, 3 tbsp crushed garlic, ginger & chilies and mix well for 2 minutes on high heat.
Add cilantro & mint leaves for garnish
Serve as chaisa, with roti or with daal and rice
If you don’t have duck curry masala like the one I used, you can make your own by grinding 3 tbs coriander,1 tsp cinnamon,1 tsp cumin, 3 black cardamom,3 green cardamom, 1/4 tsp fennel seeds, 1/4 tsp black pepper and 1/4 tsp cloves.
