MEAT-CURRY(M) USENET Cookbook MEAT-CURRY(M)
MEAT-CURRY - An Indian-style meat curry
Having experimented with making Indian-style dishes for a
long time, I have found that this one works every time and
has met with approval from all who have tried it.
INGREDIENTS (Serves 3-4)
1 medium onion, finely chopped
1 inch ginger root, peeled and grated
2 green chilies, seeded and finely chopped
3 whole cloves
2 garlic cloves, crushed
1/4 tsp aniseed
1/4 tsp caraway seed
1/4 tsp fenugreek seed
1/2 tsp corriander seed
1/2 tsp cumin seed
1 inch cinnamon bark, broken
3 cardamom pods, crushed
1/2 tsp turmeric
1/2 tsp chile powder
12 oz tomatoes (one large tin)
1 tsp salt
3 Tbsp corn oil
2 tsp corn oil
3 cardamom pods, crushed
1/2 in cinnamon bark,
2 cups Basmati rice
1 tsp turmeric
4 cups boiling water
1 bay leaf
(1) Fry the onion in a heavy casserole in the corn oil
until it begins to soften. Stir in the garlic,
ginger, and chilies.
(2) Reduce heat and fry gently for awhile.
(3) Meanwhile, toast the hard seeds and cinnamon in a
dry heavy frying pan until they begin to pop.
Grind the toasted seeds into a fine powder and add
to the frying mixture together with the chile
powder and the turmeric.
(4) Add the chopped tinned tomatoes and stir in with 1
tsp salt. If the mixture is dry, add a little
water or stock. Cover and allow to simmer gently
for 2 hours, stirring occasionally.
(5) Trim the fat off the pre-cooked meat and cut into
bite sized pieces. When the sauce has simmered for
the 2 hours, switch off and stir in the meat.
Leave to stand preferably overnight, and re-heat
(1) Heat corn oil in a large saucepan with a tight-
fitting lid. Add cloves, crushed cardamom pods,
(2) Add rice and turmeric, and mix well by swishing
the pan round. Add boiling water and bay leaf, and
(3) Cover and simmer gently for 12-15 minutes, until
all the water has been absorbed. Use a fork to
remove the seeds and bay leaf and turn out into a
warmed dish. Allow to stand in a warm place for 5
to 10 minutes and fluff up with a fork before
The sauce can be prepared in advance, to use with leftover
meat, or you can cook the meat and sauce to order.
Plain yoghurt may be substituted for the tomatoes if pre-
Experiment with the seasonings. As a guide, ginger and
chile powder will increase the heat, corriander will
increase the sweetness, and fenugreek and cumin will
increase the bitterness.
Difficulty: easy to moderate. Time: 30 minutes preparation,
2 hours cooking, overnight wait. Precision: Approximate
Logitek Ltd, Bradley Lane, Standish, Wigan, WN6 0XQ, UK
From: mogul@decwrl (Jeffrey Mogul)
Subject: RECIPE: Kebabs
Date: 5 Dec 86 04:36:17 GMT
Organization: DEC Western Research, Palo Alto, California U.S.A.
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