| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Indo |
|
4 |
Servings |
INGREDIENTS
| 2 |
md |
Yellow Onion, Peeled & Chopped Coarsely |
| 2 |
|
Cloves Garlic, Peeled & Crush |
| 3 |
tb |
Peanut Oil |
| 2 1/4 |
lb |
Flank Steak, Cut Cross Wise Into Strips 1/2" by 1 1/2" |
| 2 |
|
Inches Stick Cinnamon |
| 6 |
|
Cloves |
| 2 |
tb |
Paprika |
| 1 |
tb |
Coriander Seeds, Crush |
| 2 |
tb |
Cayenne |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Ginger |
| 1/4 |
ts |
Cumin |
| 4 |
md |
New Potatoes, Peeled & Cut Into 1/2" Cubes |
| 2 |
c |
Coconut Milk |
| 1 1/2 |
ts |
Salt |
INSTRUCTIONS
Stir fry the onions and garlic in oil in a heavy kettle or wok over
moderate heat until golden (8-10 minutes). Set aside in a bowl. Increase
the heat to high. Brown the meat a few pieces at a time. Place on paper
towels to drain. Reduce heat to low. Return meat, onions and garlic to the
kettle or wok. Mix in all the remaining ingredients. Cover. Simmer,
stirring occasionally, until the meat is tender (about 1 1/2 hours). Serve
hot over boiled white rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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