East Indian Curry
.
Yield
6 servingsPrep
10 minCook
5 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 2 | slices |
onions
|
*
|
| 3 | tablespoons |
curry powder
|
|
| 1 ½ | pounds |
lamb
or beef, cubed |
|
| 1 | each |
bay leaves
|
*
|
| 2 | each |
tomatoes, canned with juice
|
|
| 1 | pinch |
saffron threads
|
*
|
| 3 | each |
cardamom seeds
|
*
|
| 1 | clove |
garlic
|
|
| 3 | whole |
cloves
|
*
|
| 1 | each |
cinnamon sticks
broken in pieces |
*
|
| 1 | teaspoon |
ginger root
shaved |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
red hot pepper sauce
optional, use sparingly for a hotter curry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 2 | slices |
onions
|
*
|
| 45 | ml |
curry powder
|
|
| 680.4 | g |
lamb
or beef, cubed |
|
| 1 | each |
bay leaves
|
*
|
| 2 | each |
tomatoes, canned with juice
|
|
| 1 | pinch |
saffron threads
|
*
|
| 3 | each |
cardamom seeds
|
*
|
| 1 | clove |
garlic
|
|
| 3 | whole |
cloves
|
*
|
| 1 | each |
cinnamon sticks
broken in pieces |
*
|
| 5 | ml |
ginger root
shaved |
|
| 15 | ml |
lemon juice
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
red hot pepper sauce
optional, use sparingly for a hotter curry |
*
|
Directions
Melt butter in large iron skillet; add onions and sauté gently.
Add curry powder and mix thoroughly.
Add meat and rest of ingredients except lemon juice and salt.
Fill skillet with water and simmer gently 1 hour or until mixture is reduced to a thick sauce.
Add lemon juice and salt to taste.
Remove garlic clove and whole spices.
Serve over rice.
