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.
- 1 medium onion,
- 1 inch ginger root,
peeled and grated
- 2 green chilies,
seeded and finely chopped
- 3 whole cloves
- 2 garlic cloves,
- 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,
- 3 cardamom pods,
- 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,
- 1/2 in cinnamon bark,
- 2 cups Basmati rice
- 1 tsp turmeric
- 4 cups boiling water
- 1 bay leaf
Fry the onion in a heavy casserole in the
corn oil until it begins to soften. Stir in the garlic, ginger, and chilies.
Reduce heat and fry gently for awhile.
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
Add the chopped tinned tomatoes and stir in with
salt. If the mixture is dry, add a little water or stock. Cover
and allow to simmer gently for 2 hours, stirring occasionally.
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.
Heat corn oil in a large saucepan with a tight-fitting lid.
Add cloves, crushed cardamom pods, and cinnamon.
Add rice and turmeric,
and mix well by swishing the pan round. Add boiling water and bay leaf,
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 serving.
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 preferred.
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.
easy to moderate.
30 minutes preparation, 2 hours cooking, overnight wait.
Approximate measurement OK.
Logitek Ltd, Bradley Lane, Standish, Wigan, WN6 0XQ, UK
Recipe last modified: 21 Jun 86
From: colin@logitek (Colin Atherton)
Subject: RECIPE: Colin's curry
Date: 10 Oct 86 07:39:38 GMT
Organization: Logitek Ltd, Wigan, UK
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