| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Indo |
Ethnic, Meats |
1 |
Servings |
INGREDIENTS
| 3 |
|
Cardamom pods; deeds |
| 1 |
ts |
Garam masala |
| 2 |
|
Stalks lemongrass; I used dried |
| 2 |
|
Curry leaves |
| 2 |
|
Inches gingerroot or galangal, peeled |
| 3 |
|
Cloves garlic; peeled |
| 2 |
|
Hot chili peppers |
| 1 |
|
Inch cinnamon stick |
| 6 |
|
Cloves |
| 2 |
ts |
Turmeric |
| 3 |
|
Shallots |
| 2 |
c |
Coconut milk |
| 1 |
|
Bay leaf |
| 2 |
lb |
Meat (alcatra) diced |
INSTRUCTIONS
CURRY PASTE
FOR MEAT
Curry Paste 1. Clean chili.
2. Heat a pan and add clove, cinnamon and cardamom to release their aroma
3. Powder spices in a coffee grinder
4. Place spices and rest of curry paste ingredients in food processor and
process into a paste.( except garam masala)
5. Brown meat in oil and add curry paste along with coconut milk, but half
cup, and bayleaf.
6. Season with salt and bring to a boil stirring.
7. Turn down heat and simmer uncovered for 1 hour, stirring often.
8. Cover and continue cooking another hour until meat is tender.
9. Stir in 1/2 cup coconut milk and garam masala. Bring to a boil. Serve.
Serving Ideas : Serve with white rice, peanuts, shredded coconut
NOTES : The original recipe meat is not browned. Can be made with chicken,
in which case, cooking time is reduced in half
Recipe by: Ann Willan adapted by Miriam P. Posvolsky
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky <miriamp@pobox.com> on Sep 19, 1997
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