 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
|
A recipe from the south of India. The further south you go the stronger the curries, this is a great dish, and can be made using beef or lamb. The pomegranate rice is colourful and add a bit of sweetness to the dish. Ingredients:
2 lbs lean meat, diced and fat free |
4 tablespoons oil |
1 large onion, chopped |
4 cloves |
4 green cardamom pods, slips open |
2 green chilies, chopped |
1 inch fresh ginger, grated |
2 garlic cloves, crushed |
2 dried red chilies, chopped |
1 tablespoon curry powder, mixed with |
oil |
2 teaspoons ground coriander |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 pint stock, made with a cube |
Directions:
1. Heat the oil in a pan and fry the onions, cloves and the cardamom for 5 minutes.
2. Add the green chilies, dried chilies, ginger, and garlic cook for 3 minutes.
3. Mix the curry powder with a little oil to form a paste and add to the pan; cook for 3 minutes.
4. Add the meat and cook for 5 minutes.
5. Add the coriander, cumin, salt and stock' cover and simmer till meat is tender.
6. Serve with pomegranate rice.
7. Boil the rice, seed a pomegranate and stir the seeds into the rice.
|
|