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INDIAN
RECIPE OF THE DAY (October 5th 2006):
Lamb Vindaloo Curry
by Curry Frenzy
Ingredients: 1lb Lamb steaks diced, 1 Cup of Curry
Massalla Gravy, Half of an onion finely chopped
2 tsp. Curry Powder, 2 tsp. Chilli Powder, 8 finely
chopped Cayenne Chillies, 4 Cloves Crushed Garlic, 2
inches grated Root Ginger, 5 tbsp. vegetable oil, 4
Tbsp roughly chopped coriander leaves, 1 Tbsp. whole
coriander leaves, 1 tsp. Garam Massalla
Method: 1. Make a paste of the curry powder and
chilli powder with a little water. 2. Fry the onion
until translucent in the veg oil then add the garlic,
ginger and chilli and stir fry on medium for a further
5 minutes. 3. Add the curry and chilli powder paste
and stir in and fry for a further 30 secs. 4. Add the
meat pieces and seal well on all sides. 5. Add half
the Massalla Gravy and simmer for 20 minutes or until
the meat is cooked, stirring constantly. 6. If needed
add more massalla gravy and water to prevent the curry
becoming too thick or dry. 7. Now add the finely chopped
coriander leaves and cook for a further minute. serve
with the whole coriander leaves sprinkled over the top
(Serves 2 people)
BON
APÉTIT......
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