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Ingredients
- 2.5 lbs boneless pork, beef or lamb cut into 2"x2"x1" pieces (I've used pork and beef, and pork is BEST)
- 2-inch cinnamon stick, coarsely crushed
- 6 TBSP vinegar
- 6 TBSP oil
- 2 lg onions, slicd
- 1 TBSP ground tumeric
- 2 TBSP chopped fresh ginger
- 1 tsp ground black pepper
- 6 cloves garlic, chopped
- 3 hot green chilies (I use serranos)
- 1 cup chopped fresh coriander (cilantro)
- salt to taste
- 4 dry hot red peppers
- 1 tsp sugar
- 1 TBSP whole cumin seeds
- 1/2 tsp ground cloves
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Recipe Info
Category : Main Dish
Rating : 0
Contributor : marc
Print Recipe
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Directions
2 cups water
1) Marinate meat in half the vinegar for 4 hours in refrigerator (does not hurt it to marinate longer)
2) Blend onions, ginger, garlic, coriander, dried red peppers, cumin and cinnamon with remaining vinegar in blender to make a paste. You can add a touch of water to facilitate blending if necessary.
3) When ready to cook, heat oil in wok or 6 qt saucepan on high heat. Add puree and reduce heat to medium high. Fry briskly for a few minutes.
NOTE: I usually fry the meat in oil first (just to brown), remove meat, and then do step 3 in the pan with remaining oil, because the meat does not "fry" properly in the paste as described in step 4. I return the fried meat into the pan for step 4.
4) Add tumeric, ground black pepper, meat and marinade. Fry well for 10 minutes taking care not to burn. Stir briskly, constantly.
5) Add green peppers, salt, sugar, cloves and 2 cups water. Stir, cover, reduce heat to medium and cook for about 45 minutes until gravy thickens and meat is completely tender.
Serve hot with plenty of white basmati rice
Sometimes I fry up some potatoes and add to the curry. It's DELICIOUS that way!
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