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Indian Style Meat Curry
CURRY
1 medium onion, finely chopped
1" ginger root, peeled and grated
2 green chilies, seeded and finely chopped
3 whole cloves
2 garlic cloves, crushed
1/4 tsp. aniseed
1/4 tsp. caraway seed
1/4 tsp. fenugreek seed
1/2 tsp. corriander seed
1/2 tsp. cumin seed
1" cinnamon bark, broken
3 cardamom pods, crushed
1/2 tsp. turmeric
1/2 tsp. chile powder
12 oz. tomatoes (one large tin)
1 tsp. salt
3 Tbsp. corn oil
RICE
2 tsp. corn oil
2 cloves
3 cardamom pods, crushed
1/2" cinnamon bark,
2 c. Basmati rice
1 tsp. turmeric
4 c. boiling water
1 bay leaf
Fry the onion in a heavy casserole in the corn oil until it begins to soften. Stir in the garlic, ginger, and chilies. Reduce heat and fry gently for awhile. Meanwhile, toast the hard seeds and cinnamon in a dry heavy frying pan until they begin to pop. Grind the toasted seeds into a fine powder and add to the frying mixture together with the chile powder and the turmeric. Add the chopped tinned tomatoes and stir in with 1 tsp salt. If the mixture is dry, add a little water or stock. Cover and allow to simmer gently for 2 hours, stirring occasionally. Trim the fat off the pre-cooked meat and cut into bite sized pieces. When the sauce has simmered for the 2 hours, switch off and stir in the meat. Leave to stand preferably overnight, and re-heat before eating.
Heat corn oil in a large saucepan with a tight-fitting lid. Add cloves, crushed cardamom pods, and cinnamon. Add rice and turmeric, and mix well by swishing the pan round. Add boiling water and bay leaf, and stir. Cover and simmer gently for 12-15 minutes, until all the water
has been absorbed. Use a fork to remove the seeds and bay leaf and turn out into a warmed dish. Allow to stand in a warm place for 5 to 10 minutes and fluff up with a fork before serving.
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef, food writer (1878-1943)
Raw coffee beans, soaked in water and spices, are chewed like candy in many parts of Africa.
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