| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indian |
Meat |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Meat (your choice) |
| 2 |
lg |
Onions |
| 2 |
ts |
(level) tumeric |
| 2 |
ts |
(level) ground ginger -or- |
| 1 |
|
1.5-inch piece of fresh ginger |
| 2 |
ts |
Chile pepper; or more (or whatever your favourite chili is) this is traditionally a hot curry – so go for it |
| 1/2 |
ts |
Cinnamon |
| 2 |
ts |
(level) garum masala |
| 1 |
ts |
(level) salt |
| 3 |
tb |
Vinegar (malt ((English Pub vinegar)) is best) (up to) |
| 4 |
oz |
Butter or ghee (up to) |
| 8 |
|
Cloves garlic |
| 2 |
ts |
Mustard seeds |
| 1 |
tb |
Brown sugar (optional – but i prefer it). |
|
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>
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...
5. NB Mustard oil works well for this dish.
6. if you prefer a less dry dish, add a can of tinned tomatoes and cook
until meat is tender or put in a suitable covered dish the oven at about
180 c for
90 mins or so.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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