| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Tomatoes; small |
| 1 |
sl |
(1/2") ginger |
| 6 |
|
Garlic cloves |
| 1 |
pn |
Turmeric |
| 1 |
ts |
Cumin |
| 2 |
|
Onions; small, chopped |
| 3 |
|
Chiles; dried, red |
|
|
Salt to taste |
| 1/2 |
|
Onion; sliced |
|
|
Oil |
| 1 |
tb |
Vinegar or tamarind water; or more to taste (up to 2) |
|
|
Meat; cut up (e.g. into cubes) |
|
|
Potatoes; cut up |
INSTRUCTIONS
PASTE
REMAINING INGREDIENTS
(from friend of Toni's in Bangalore, 1971)
Fry the sliced onion in oil. Add the spice paste and vinegar/tamarind and
bring to a boil. Add meat and potatoes and fry for 10 minutes, then add a
little warm water and cook until done.
Posted to CHILE-HEADS DIGEST V4 #126 by Brent Thompson
<brent@hplbct.hpl.hp.com> on Sep 17, 1997
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“Guess who created pleasure. He might just know a thing or two . . .”