Yield: 6 servings
|1 cup||Onions; sliced|
|2 tablespoons||Corn oil|
|2 pounds||Meat with bone; beef, lamb or goat, cut in 3 inch pieces|
|2 cloves||Garlic; sliced|
|1 teaspoon||Salt; to taste|
|1 each||Fresh hot green chili; sliced|
|¼ teaspoon||Gingerroot; crushed, fresh|
|¼ teaspoon||Mustard seeds; crushed|
|¼ teaspoon||Caraway; crushed|
|¼ teaspoon||Tumeric; ground|
Alicha is a curry-like meal.
In dry pan over medium heat, stir fry onions for 2 mins. Add the oil and stir fry 1 minute longer. Add the meat and brown 5 mins, stirring frequently.
Add all of the spices and seasonings at one time and stir well. Add the water and bring to a boil. Cover the pan and cook over moderate heat for about 45 mins, or until the meat is tender. Should the curry dry out too quickly, add another 1/2c water. At the end of the 45 mins, there should be very little sauce.
Serve warm or at room temperature.