|
Method:
Brown meat in tablespoon oil.When brown add onions, garlic and ginger
Cook, stirring, until onions
are golden. Add masala, white and green cardomom seeds, star cinammon, cinnamon,cloves,chopped dhania (Cilantro) and coriander powder
Stir frequently for +- 5 min. to avoid sticking to pot - When well mixed
add diced potatoes and turmeric, stir fry for 5 minutes. Add diced tomatoes and coconut milk
Bring to boil, stirring frequently and add salt to taste. Reduce heat to simmer and cook until meat tender. Again
stir frequently to avoid sticking to pot. Cook until potatoes are tender.
Suggestions:
Once all ingredients added, transfer to covered casserole or oven dish and cook in oven at 185 deg. C. ( 375 deg F.)
until meat is tender. (About 2 hours for lamb, 3 hours for mutton) This will require stirring only every half-hour or so and gives a lovely baked flavor. Stir in 2-tsp. peanut butter if desired.
Add chili powder if curry is too mild for your taste.
Try and get basmati rice (Jasmine rice) to serve with curry, as well as poppadums. Serve with sambals, chutney and pickles.
Beer is now the acknowledged drink with curry.
|
