One of the first things I bought after getting married was a notebook, to write down day to day recipes! In our family, we weren't allowed into the kitchen..then you get married and bang, you have to start cooking from scratch..or in this case, from the notebook. I remember Maureen and I sitting down in the house in Sainikpuri and writing these recipes down before we caught the train back to Udhampur.
This has become the staple curry that I can make in a flash - quicker than you can get to the pizza shop and back!!!

You need
half a kilo of chopped meat - either beef or goat (called mutton in India)
3 onions - I sliced and 2 grated or ground
2 large tomatoes - chopped
Curry leaves and fresh coriander

Masalas - (Maureen's note says to grind each separately and keep the water!)
1 teaspoon haldi or turmeric
4-5 red chillies
1 tablespoon dhania or dried coriander seeds
1 tablespoon jeera or cummin seeds
1 teaspoon rai or mustard seeds
1 pod garlic - large
2 inches of ginger
1 large bit of coconut ground - substitute a quarter tin of coconut cream
 ( Maur's note says to always use it when in season)
half a cup of oil - or just 2 tablespoons
Salt

Steps

1. Heat oil. Fry sliced onion till light brown and then add the ground onions. Brown well and evenly  by stirring continuously.
   
2. Add haldi and a little water and fry till the raw smell goes.
3. Add tomatoes and cook till soft.
4. Add the remaining masalas.
   
5. Add one cup of water and cover for 5 minutes.
6. Open, and stir till well fried - the oil must separate from the masalas.
   
7. Add meat and brown well.
8. Add curry patha, fresh coriander and coconut
   
9. Add 4-5 cups of hot water
10. Pressure cook for 20-25 minutes.
11. Open pressure cooker, and check liquid, if too watery, simmer down. The gravy should be thick and of a good red colour.
    
12. If adding potatoes, boil separately and add to meat just before serving - do not cook with the meat, as it spoils the taste of the curry.

Maureen's final note - this masala can also be used for chicken curry.

Accompaniments
White Rice or White Bread
Papads
Pickle
Kachumber
Curd or Yogurt
Mother-in-laws tongue or Devil Chutney