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Add a photoI've been looking for recipes from Indian-American moms who love the rich flavors of Indian food but who need to get meals on the table quickly. So I'm really enjoying the book Saffron to Sassafras written by the Indian Women's Association of Louisiana.in Baton Rouge. There is nothing original about this simple recipe except the speed with which it is put on the stove to cook. The meat can be of different types, as long as it is more-or-Iess cubed. We used pork here, but I think lamb or dark meat chicken might be more flavorful. Various root vegetables, peeled and cubed can be added 15 minutes before the end of cooking, or when the meat is tender. Green vegetables (beans, spinach), however, should be added 5 to 10 minutes before the end of cooking time.
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Ingredientes
- 1 pound meat, cut in about 1 inch cubes, boneless pork, dark turkey or chicken meat, lamb or beef
- For the Marinade
- 1 onion
- 3 cloves garlic, peeled
- 1 inch of fresh ginger, peeled
- 2 small hot peppers, red or green
- 1 teaspoon turmeric
- 1 Tablespoon ground cumin
- 1/2- 1 teaspoon salt
- 1 1/2 Tablespoons oil
- 3 small potatoes, diced
- 2 cups spinach, roughly chopped
- 1 cup water
Direcciones
- Place meat in a mixing bowl. Grind marinade ingredients coarsely in food processor. Add marinade over bowl of meat, mix and leave at room temperature for 20 to 30 minutes (i.e. while you cook the rice, make salad, find chapatis in the freezer, etc.).
- Heat oil in a decent sized pot (such as a large skillet or Dutch oven or a serious heavy-duty saucepan).
- Transfer contents of meat bowl into the pot, stirring constantly until spices and meat are browned. This takes high heat and it also takes some time, as the marinade makes it difficult for the meat to brown. But you want both the sauce and the meat to brown to give the curry gravy a rich, brown color and flavor.
- Add potatoes and water. Bring to a simmer, lower heat and cook until meat is tender (20 to 30 minutes) uncovered.
- If the water seems to be drying up completely, add another 1/4
- cup once or twice.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 6 servings | |
| Calories 95 | |
| Calories from Fat 33 | 35% |
| Total Fat 3.77g | 5% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 305mg | 13% |
| Potassium 367mg | 10% |
| Total Carbs 14.11g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.28g | 1% |
| Protein 1.97g | 3% |
Menus and Pairings
Evaluaciones
19 de Agosto de 2011
This was really tasty for such a quick and easy dish!Yo he cocinado/probado esta receta
21 de Agosto de 2011
goodevening JOHN I MADE THIS FOR FIANCEE AND MY GROWN YOUNG MEN AND THEY ALL LOVED THIS DISH. THANKU IT WAS THE HIT OF THE DAY. FLORA A. GORDON1 replyYo he cocinado/probado esta receta
04 de Diciembre de 2011
This was wonderful made with left over Thanksgiving turkey. I didn't have peppers so I used red pepper flakes. It's a versitile recipe that allows you to exchange veggies and meats to suit your tastes. Thanks for sharing - I'll keep this recipe handy to make again soon.1 replyYo he cocinado/probado esta recetaEsta es una variación
Comentarios
19 de Agosto de 2011I love a recipe where I have the choice of 4 or 5 proteins. Makes shopping easier. Thanks for this inspiration.1 reply
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