Yield: 6 servings
Measure | Ingredient |
---|---|
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 |
1½ cup | Water |
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.