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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is my latest creation. Hot, spicy. This can be made with any meat. Save any gravy left over to incorporate into a warming soup. The use of a pressure cooker will reduce the overall cooking time. Any chef worth their salt will have all of the ingredients in the cupboard. photo shows the dish served with hot and sour potatoes, lentils with cabbage. I add a couple of hard boiled eggs to the curry a side dish of mango chutney, a sambal of coconut and fruit or a chopped banana makes this a good curry.It is HOT, can be cooled by the addition of a cup or two of coconot milk for the faint hearted. Ingredients:
2 tablespoons oil |
1 onion, sliced |
2 cloves |
1 cinnamon stick, broken into small pieces |
1 bay leaf, chopped |
1 teaspoon fennel seed, crushed |
2 lbs meat |
2 teaspoons chili powder |
1/2 teaspoon turmeric |
1 teaspoon garam masala |
2 teaspoons salt |
3 garlic cloves, chopped |
1 green chili, seeded and chopped |
2 red chilies, seeded and chopped |
1 tablespoon desiccated coconut |
2 tablespoons fresh coriander, chopped |
1 cup tomato, chopped |
2 cups water |
Directions:
1. Heat the oil in a pot and fry the onions till just golden.
2. Add all of the spices,and garlic, reduce heat and stir till all is fragrant.
3. Add meat and fry till lightly coloured.
4. Add chopped chillies, coconut,and tomatoes and cook for 3 minutes.
5. Stir in 1 tbsp chopped coriander.
6. Add the water, cook till meat is tender.
7. Serve garnished with the remaining coriander.
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