Indian mutton curry (or beef)

Yield: 6 Servings

Measure Ingredient
2 \N Tbl butter or margarine
1 pounds Beef, trimmed; cubed
1 \N Onion; sliced
2 \N Potato; cut in 1\" cubes
1 \N Carrot; peeled and sliced
1 \N Cu cauliflower florets
1 \N Cu eggplant; cut in 1\" cubes
3 \N Cloves garlic; minced
2 \N Green chiles; fresh
2 tablespoons Coriander; ground
1 tablespoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Ground ginger
1 teaspoon Turmeric
1 teaspoon Curry powder; or to taste
1 tablespoon Mustard seed
½ \N Cu white vinegar
¾ \N Cu coconut cream; diluted to 1 1/2 cu

To moderately hot butter in large skillet or wok, add onions, garlic, chilies, mustard seeds, curry powder, coriander powder, chili powder, cumin powder, turmeric powder, and ginger. Stir constantly, them lower heat.

Add beef and vegetables; saute until beef is browned , then add diluted coconut milk and vinegar.

Simmer on very low heat until meat is nearly tender. When vegetables and meat are tender, add rice flour mixed with a little water and salt. Add more water if necessary.

Serving Ideas : Serve over hot cooked rice with plain yogurt.

NOTES : Delicious and pleasantly warm. By the end of the second helping, the lips were beginning to feel a little numb, tho'.

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