Ready Time: 8 hrs 40 mins

Preparation Time: 20 mins

Cooking Time: 8 hrs 20 mins

Serves: 5-6

Monday Morning Cooking Club


"This is a fragrant Baghdadi Indian dish, one of our early cooking club favourites from the kitchen of Molly Moses. It is wonderful with roast turmeric potatoes or steamed basmati rice. The chitarnee can be made well ahead of serving and is equally delicious using chicken thigh pieces."

Monday Morning Cooking club is made up of six woman who have been cooking together every Monday morning since 2006. Their directive was to put together a cookbook to raise money for charity. It was then their mission to take it one step further, and to actually try to find the best recipes from the best cooks in Sydney's Jewish Community.





  1. Cut the meat into 5cm cubes and set aside.
  2. Heat the oil in an oven proof deep pan until hot, then brown the meat in batches. Remove the browned meat from the pan and set aside.
  3. Reduce the heat to medium and add the onions and capsicum to the pan. Saute for a few minutes, then add the salt. Continue cooking for 10 minutes until the onions are golden brown.
  4. Add the ginger and garlic and cook for a few minutes, stir to combine all ingredients.
  5. Add the meat and all the spices and stir to combine.  Add the tomatoes and tomato paste and  stir well to combine ingredients.
  6. Preheat the SMART OVEN. Select SLOW COOK function and turn TEMP dial to LOW. Turn the TIME dial to 8 hours and cook until meat is tender.
  7. Remove the pan from the oven and place on a heated stove top. Stir through the sugar, vinegar and curry leaves and cook for a further 5 minutes. Serve.