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Ingredientes
- 1 med Onion, finely minced Ginger root (1 inch), peeled and grated
- 2 x Green chilies, seeded and finely minced
- 3 x Cloves, whole
- 2 x Garlic cloves, crushed
- 1/4 tsp Aniseed
- 1/4 tsp Caraway seed
- 1/4 tsp Fenugreek seed
- 1/2 tsp Coriander seed
- 1/2 tsp Cumin seed Cinnamon bark, broken (1 inch)
- 3 x Cardamom pods, crushed
- 1/2 tsp Turmeric
- 1/2 tsp Chile pwdr
- 12 ounce Tomatoes (one large tin)
- 1 tsp Salt
- 3 Tbsp. Corn oil
- 2 tsp Corn oil
- 2 x Cloves
- 3 x Cardamom pods, crushed Cinnamon bark (1/2 inch)
- 2 c. Basmati rice
- 1 tsp Turmeric
- 4 c. Water, boiling
- 1 x Bay leaf
Direcciones
- MAKE CURRY: Fry the onion in a heavy casserole in the corn oil till it begins to soften. Stir in the garlic, ginger and chilies. Reduce heat and fry gently for awhile.
- Meanwhile, toast the hard seeds and cinnamon in a dry heavy frying pan till they begin to pop. Grind the toasted seeds into a fine pwdr and add in to the frying mix together with the chile pwdr and the turmeric.
- Add in the minced tinned tomatoes and stir in with about 1 t salt. If the mix is dry, add in a little water or possibly stock. Cover and allow to simmer gently for 2 hrs, stirring occasionally.
- Trim the fat off the pre-cooked meat and cut into bite sized pcs. When the sauce has simmered for the 2 hrs, switch off and stir in the meat.
- Leave to stand preferably overnight, and re-heat before eating.
- MAKE RICE: Heat corn oil in a large saucepan with a tight-fitting lid. Add in cloves, crushed cardamom pods and cinnamon. Add in rice and turmeric and mix well by swishing the pan round. Add in boiling water and bay leaf and stir.
- Cover and simmer gently for 12-15 min, till 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 hot place for 5 - 10 min and fluff up with a fork before serving.
- The sauce can be prepared in advance, to use with leftover meat, or possibly you can NOTES:* An Indian-style meat curry - Having experimented with making Indian-style dishes for a long time, I have found which this one works every time and has met with approval from all who have tried it.
- Yield: Serves3-4.
- * cook the meat and sauce to order.
- * Plain lowfat yoghurt may be substituted for the tomatoes if preferred.
- * Experiment with the seasonings. As a guide, ginger and chile pwdr will increase the heat, coriander will increase the sweetness, and fenugreek and cumin will increase the bitterness.
- Difficulty: easy to moderate.
- Time: 30 min preparation, 2 hrs cooking, overnight wait.
- Precision: Approximate measurement OK.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 622g | |
| Recipe makes 3 servings | |
| Calories 655 | |
| Calories from Fat 161 | 25% |
| Total Fat 18.27g | 23% |
| Saturated Fat 2.55g | 10% |
| Trans Fat 0.05g | |
| Cholesterol 0mg | 0% |
| Sodium 808mg | 34% |
| Potassium 576mg | 16% |
| Total Carbs 111.21g | 30% |
| Dietary Fiber 4.9g | 16% |
| Sugars 5.46g | 4% |
| Protein 11.06g | 18% |
