MEAT-CURRY(M)            USENET Cookbook            MEAT-CURRY(M)


     MEAT-CURRY - An Indian-style meat curry

     Having experimented with making Indian-style dishes for a
     long time, I have found that this one works every time and
     has met with approval from all who have tried it.

INGREDIENTS (Serves 3-4)
     1         medium onion, finely chopped
     1 inch    ginger root, peeled and grated
     2         green chilies, seeded and finely chopped
     3         whole cloves
     2         garlic cloves, crushed
     1/4 tsp   aniseed
     1/4 tsp   caraway seed
     1/4 tsp   fenugreek seed
     1/2 tsp   corriander seed
     1/2 tsp   cumin seed
     1 inch    cinnamon bark, broken
     3         cardamom pods, crushed
     1/2 tsp   turmeric
     1/2 tsp   chile powder
     12 oz     tomatoes (one large tin)
     1 tsp     salt
     3 Tbsp    corn oil
     2 tsp     corn oil
     2         cloves
     3         cardamom pods, crushed
     1/2 in    cinnamon bark,
     2 cups    Basmati rice
     1 tsp     turmeric
     4 cups    boiling water
     1         bay leaf

          (1)  Fry the onion in a heavy casserole in the corn oil
               until it begins to soften. Stir in the garlic,
               ginger, and chilies.

          (2)  Reduce heat and fry gently for awhile.

          (3)  Meanwhile, toast the hard seeds and cinnamon in a
               dry heavy frying pan until they begin to pop.
               Grind the toasted seeds into a fine powder and add
               to the frying mixture together with the chile
               powder and the turmeric.

          (4)  Add the chopped tinned tomatoes and stir in with 1
               tsp salt. If the mixture is dry, add a little
               water or stock. Cover and allow to simmer gently
               for 2 hours, stirring occasionally.

          (5)  Trim the fat off the pre-cooked meat and cut into
               bite sized pieces. When the sauce has simmered for
               the 2 hours, switch off and stir in the meat.
               Leave to stand preferably overnight, and re-heat
               before eating.

          (1)  Heat corn oil in a large saucepan with a tight-
               fitting lid.  Add  cloves, crushed cardamom pods,
               and cinnamon.

          (2)  Add rice and turmeric, and mix well by swishing
               the pan round. Add boiling water and bay leaf, and

          (3)  Cover and simmer gently for 12-15 minutes, until
               all the water has been absorbed. Use a fork to
               remove the seeds and bay leaf and turn out into a
               warmed dish. Allow to stand in a warm place for 5
               to 10 minutes and fluff up with a fork before

     The sauce can be prepared in advance, to use with leftover
     meat, or you can cook the meat and sauce to order.

     Plain yoghurt may be substituted for the tomatoes if pre-

     Experiment with the seasonings.  As a guide, ginger and
     chile powder will increase the heat, corriander will
     increase the sweetness, and fenugreek and cumin will
     increase the bitterness.

     Difficulty: easy to moderate.  Time: 30 minutes preparation,
     2 hours cooking, overnight wait.  Precision: Approximate
     measurement OK.

     Colin Atherton
     Logitek Ltd, Bradley Lane, Standish, Wigan, WN6 0XQ, UK
     colin@logitek.uucp  mcvax!ukc!qtlon!logitek!colin
     Path: decwrl!recipes
     From: mogul@decwrl (Jeffrey Mogul)
     Subject: RECIPE: Kebabs
     Date: 5 Dec 86 04:36:17 GMT
     Sender: recipes@decwrl.DEC.COM
     Organization: DEC Western Research, Palo Alto, California U.S.A.
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     Approved: reid@decwrl.UUCP

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