Few years later on after getting married, my husband and I had the Korma at Bamiyan Kebob and loved it. When my parents were over we had ordered it and my mom said it was basically Tamatay Ka Salaan. She made it for us and we've been hooked ever since!
I used to make this dish in a pressure cooker, but I find if you cook it low and slow on the stove the flavours develop much better. Since there are a lot of tomatoes, it takes some time to cook because even after the meat gets tender there is a lot of water left that you have to dry out. We love to enjoy this with roti or naan, but there is a good amount of sauce so it would go well with rice as well.
2 lbs boneless veal, cut in cubes
2 onions, chopped
8 tomatoes, chopped
2 tbsp ginger garlic paste
1 tsp red chilli powder (or to taste)
1/2 tsp turmeric
salt to taste
one handful cilantro, chopped
20 curry leaves (karia path) - mine were small, if yours are big then adjust accordingly
4 whole green chillies
Heat a pan. Cover bottom with oil. Add all ingredients.
Mix well. When it comes to a boil, reduce heat to low and cover.
Cook until meat is tender, stirring occasionally.
Once meat is tender, there may be a lot of liquid. Remove lid and increase heat. Salaan is ready once the water is all gone and oil has separated.
We like to enjoy this with roti. There is a good amount of sauce, so you could also have it with rice.