| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
Indian |
Indian, Condiment, Hot |
4 |
Servings |
INGREDIENTS
| 6 |
|
Green New Mexican chiles roasted, peeled, stems and |
|
|
Seeds removed, cut in strips |
| 1 |
ts |
Ground cayenne |
| 2 |
tb |
Ghee or vegetable oil |
| 1 |
lg |
Onion, finely chopped |
| 1 |
tb |
Finely chopped fresh ginger |
| 2 |
ts |
Ground coriander |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground turmeric |
| 1/4 |
ts |
Ground cloves |
| 1 |
c |
Unsweetened coconut milk |
| 3 |
tb |
Heavy cream |
INSTRUCTIONS
Saute the onions and ginger in the oil until the onions are browned. Add
cayenne, coriander, mustard, cumin, cinnamon, turmeric, and cloves. Heat
for another minute.
Add the chiles to the pan along with the coconut milk. Simmer for 10
minutes, stirring constantly, until the sauce thickens. Stir in the cream
and simmer for an additional 5 minutes.
The Whole Chile Pepper From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”