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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 6 |
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I like this recipe because it tastes good-comes from Trinidad. W. I. curry powder, 'Spices of the Orient' Flavours Singapore curry OR Mulligatawny OR Malay (either hot/mild). Ingredients:
500 g beef or 500 g lamb or 500 g chicken, cut into small pieces |
2 large onions, finely chopped |
4 -5 garlic cloves, finely chopped (or to own taste) |
1 bunch spring onion, finely cut |
1 tablespoon worcestershire sauce |
220 ml coconut cream or 220 ml milk |
4 tablespoons olive oil |
2 tablespoons raw sugar |
salt |
1 whole hot pepper (no breaks in it) |
3 -4 cups water |
50 g curry powder (either mulligatawny or malay or singapore) |
Directions:
1. Put oil in stockpot, and heat until almost smoking.
2. Remove from heat and ADD sugar, return to heat.
3. Let sugar caramelize until a golden brown color; ADD meat of choice and stir, browning all pieces.
4. Add all onions and garlic; stir until onions are transparent.
5. Lower heat, put lid onto pot; simmer a few moments making sure that nothing sticks to pot.
6. Mix curry powder in 2 cups of water, and ADD to pot.
7. Add WHOLE pepper. Simmer until meat is tender, topping up with water to ensure nothing sticks to pot and there is plenty of liquid.
8. MAKE SURE NOT TO BURST WHOLE PEPPER.
9. When meat is cooked, remove whole pepper and discard.
10. ADD coconut cream/milk; stir to blend.
11. Serve hot with hot cooked rice.
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