We have a favourite curry spot that we go to or order take out from in Parkhurst that has the most tender meat in every curry that they produce in minutes. The secret is in the preparation of the meat beforehand and then simply adding it to the curry “gravy”. This may seem a little unconventional, but it works so well for us, I can whip up any type of curry in 20 minutes with beautifully soft and tender meat. It works with any type of meat and you should keep the broth for future use. In winter we Love a curry, be it a Thai curry or an Indian curry, we Looove curries.
I have used this method to make Thai Green, Red and Massaman curries which I will share next and combined with Thai curry pastes, are quite simply the easiest ways to make absolutely delicious curries every time in no time at all.
When cutting the meat, cut lose to the bone if there are bones and put those into the pot as well. I pour the cooled broth into a large ziploc bag and portion the meat into bags and into the freezer for easy use.
What you need
1kg Meat cut into a bit bigger than bite size pieces (2cm is perfect for me) Generally beef, lamb or mutton
1 medium onion quartered
8-10 whole peppercorns
1 cinnamon stick
4 garlic cloves whacked with the side of a heavy knife
15cm piece of ginger sliced thinly
2 heaped teaspoons beef stock or 2 beef stock cubes
Water to cover
The process
Place all of the ingredients into a pot, top up with enough water to cover the meat and bring to a boil. If you have the time you can sear the meat in a little oil first to add even more flavour.
Cover, lower the heat and simmer for 1.5 hours.
Take a piece of the meat and test that it tears easily. If it is not tender enough (unlikely) leave it t simmer for another 20-30 minutes.
Place a colander/sieve over a container and strain the liquid. Remove any bones and place the meat from sieve into a container/straight into a prepared curry gravy.
In curries that have potatoes, I use the broth to boil the potatoes until almost done and then add those to the curry gravy as well.
Cook the meat and potatoes in the curry gravy of your choice for 15 minutes and you are done.
Below is a pic of the massaman curry I made using meat and potatoes done using the method above. The meal from start to finish using the prepared meat, including cooking the rice was no more than 25 minutes.
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