| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indian |
Meat |
8 |
Servings |
INGREDIENTS
| 2 |
|
-(up to) |
| 2 1/2 |
lb |
Meat (your choice – beef; lamb; chicken) |
| 2 |
lg |
Onions |
| 2 |
ts |
(level) paprika |
| 2 |
ts |
(level) tumeric |
| 2 |
ts |
(level) ground ginger -or- |
| 1 |
|
1.5-inch piece of fresh ginger |
| 1 |
ts |
Chile pepper (or whatever your favourite chili is) this is traditionally a mild curry – but will take some heat without spoiling |
| 1/2 |
ts |
Cinnamon |
| 2 |
ts |
(level) garum masala |
| 1 |
ts |
(level) salt |
| 1/2 |
c |
Yoghurt (up to) |
| 4 |
oz |
Butter or ghee (up to) |
| 8 |
|
Cloves garlic |
| 1 |
ts |
(rounded) poppy seeds (optional) |
|
1 |
onion for about 1 hour |
INSTRUCTIONS
Date: Sat, 24 Feb 1996 15:55:15 +1300 (NZDT)
To: gghosey@internext.com From: D <ddingle@ihug.co.nz>
Subject: Indian Recipes Hi Glen..... Anyway, I thought you might be
interested in a couple of my favourite Indian recipes I have used for quite
some time. They were part of an Indian cookery course a friend attended.
Neither recipe is particularly hot as far as the ingredients go - but they
taste pretty damned good and you can always adjust the heat to your own
liking:
1. Cut meat into pieces. Soak in yoghurt, salt, crushed garlic, ginger and
2. Slice the second onion. Heat the butter. Add onion and crushed poppy
seeds. Cook for a couple of minutes and then remove from heat. Add all the
remaining spices. Return to the heat, mix well and add meat and marinade.
3. cook over medium to low heat until the meat is cooked and yoghurt almost
dried up.
4. NB You can leave it as a gravy curry by cooking on a low heat to prevent
yoghurt from drying up...
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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