Yams in yogurt and spices!good lamb curry substitute
The yams in this dish are cooked in a sauce very much like that traditionally
used for meat. Serve with chapatis and rice. The recipe is derived from
one in The Hamlyn Curry Cookbook, by Meera Taneja, which I
- 1 lb tender yams
- 1-2 Tbsp salt
- 3 cups vegetable oil for deep frying
- 2 in fresh ginger root
- 1 garlic clove
- 2-3 Tbsp vegetable oil
- 1 tsp cumin seeds
- 2 green cardamoms
- 1 bay leaf
- 4 peppercorns
- 1 inch stick cinnamon
- 1 tsp turmeric
- 1/2 tsp chili powder
(or use cayenne pepper)
- 1 tsp ground coriander
- 1/2 tsp garam masala (optional)
- to taste salt
- 4 oz fresh tomatoes
- 4 Tbsp yogurt
- 1 1/2 cups water
- 1 Tbsp chopped coriander leaves (cilantro)
Peel the yams, cut them into
cubes, place in a colander and sprinkle liberally with salt. Let stand
10-15 minutes, then dry on paper towels.
Meanwhile, finely chop the onion, ginger, and garlic, and roughly chop the
tomatoes. Heat the il over a moderate flame, add the cumin seed, and cook
until they begin to
splutter. Add the chopped onion, ginger, and garlic. Cook until the onion
is a rich golden color. Add all the spices and season with salt to taste.
Cook a few seconds more, and then add the tomatoes. Let this cook while you
continue as below.
Heat the oil for deep frying to
and cook the yam cubes, a few at a time, until golden brown. Drain on
absorbent kitchen paper. Set aside.
Add the yogurt to the tomato mixture, and continue to cook until the oil
begins to separate out. Add the water and bring to a boil. Let boil a few
minutes, then add the yam cubes, reduce heat, and simmer, covered, for about
Serve hot, garnished with the chopped coriander.
easy to moderate.
1 hour preparation, 30 minutes cooking.
measure the ingredients.
Brown University, Providence RI
Recipe last modified: 21 Apr 86
From: jfh@brown (John Hughes)
Subject: RECIPE: yam curry
Date: 4 Jul 86 03:37:28 GMT
Organization: Brown University, Providence RI
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