The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Recipes => Topic started by: Chris_ on January 25, 2008, 04:29:46 PM
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2 medium onions, diced
2 cloves of garlic, crushed
1 teaspoon of ginger
1 pound of beef, lamb, or pork
14 oz. tomatoes (drained), chopped or diced
1 cup beef stock
3 Tbsp curry powder
1 Tbsp lemon juice
1 Tbsp sugar
Fry onions and stir in ginger and garlic. Add meat and brown on all sides. Add the rest of the ingredients and stir. Simmer for 30-45 minutes on low or until cooked.
(http://i237.photobucket.com/albums/ff68/kayaktn/beef-with-red-curry.jpg)
Mmmm... this smells so good. This would probably make a really good crock pot recipe. Drop everything in, stir, and turn it on.
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I have a very similar meal on my regular and outdoor rotation.
Pre-Prepare meat :
A few tablespoons of "hot" / "red" curry powder
teaspoon of salt
some oil (I use peanut)
some cider vinegar
Combine above to make a runny paste.
Apply to 1.5 Kg diced beef.Leave to sit covered in fridge for a couple hours.[1]
3 Large Brown Onions
6 Large Cloves Garlic
Knob of fresh ginger the size of my thumb
5 fresh Birdseye Chillies
Very Finely chop all above ingredients add 5 cardamon pods slightly bruised, and fry in peanut oil in a suitable size heavy base pot over high heat stirring frequently until onion begins to liquefy.
Add Diced beef to Onion/etc and seal.
[optional] Add fresh habenero chillies to taste sliced and deseeded.
Add two cans of diced tomato[2], and a can of chicken stock[3] and stir. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
Dice 3 medium-large potatoes mix into brew, Simmer 30 minutes uncovered, stirring occasionally.
Cover and simmer until potatoes are completely tender[4].
Serve with basmati rice, and papadums.
[1] Normally, I pour this mixture into the snap seal bags that I freeze the meat in. Tip it in in the morning and defrost meat durring the day.
[2] This is most often eaten as a bush meal, and tomato's don't travel real good on the dirt. Additionally I'm too lazy to chop that many tomatos.
[3] I just use a stock cube and dissolve it in water in one of the tomato tins.
[4] If the sauce isn't thick enough leave uncovered.
As a side note when served outdoors, DO NOT let the dog clean up the scraps under any circumstance.
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I used the medium/standard yellow curry powder. The "mild" stuff is worthless.
I hear you on the dog cleanup detail... :rotf:
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2 medium onions, diced
2 cloves of garlic, crushed
1 teaspoon of ginger
1 pound of beef, lamb, or pork
14 oz. tomatoes (drained), chopped or diced
1 cup beef stock
3 Tbsp curry powder
1 Tbsp lemon juice
1 Tbsp sugar
Fry onions and stir in ginger and garlic. Add meat and brown on all sides. Add the rest of the ingredients and stir. Simmer for 30-45 minutes on low or until cooked.
(http://i237.photobucket.com/albums/ff68/kayaktn/beef-with-red-curry.jpg)
Mmmm... this smells so good. This would probably make a really good crock pot recipe. Drop everything in, stir, and turn it on.
That looks so great! I'm going to try it. Not too many ingredients either. I love curry... Thanks for posting.
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That looks so great! I'm going to try it. Not too many ingredients either. I love curry... Thanks for posting.
It's basically beef stew with a couple spoons of yellow curry powder thrown in. I skipped the beef stock once or twice, and used the tomato juice from the canned tomatoes with three or four blocks of beef bullion thrown in. I'm a huge fan of slow-cooking in my cast iron Dutch oven (8-10 hours @ 200*).
Welcome to the site, btw. :beer:
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Very close to perfect -- note the subtle addition:
2 medium onions, diced
2 cloves of garlic, crushed
1 teaspoon of ginger
1 pound of beef, lamb, or pork
14 oz. tomatoes (drained), chopped or diced
1 cup beef stock
3 Tbsp curry powder
1 Tbsp lemon juice
1 Tbsp sugar
1 package Lime Jello
Fry onions and stir in ginger and garlic. Add meat and brown on all sides. Add the rest of the ingredients and stir. Simmer for 30-45 minutes on low or until cooked.
Prepare Lime Jello according to package directions. Allow to cool until it forms semi-solid. Add all other ingredients into jello (mold optional). Chill until jello is set.
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:rotf:
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Very close to perfect -- note the subtle addition:
2 medium onions, diced
2 cloves of garlic, crushed
1 teaspoon of ginger
1 pound of beef, lamb, or pork
14 oz. tomatoes (drained), chopped or diced
1 cup beef stock
3 Tbsp curry powder
1 Tbsp lemon juice
1 Tbsp sugar
1 package Lime Jello
Fry onions and stir in ginger and garlic. Add meat and brown on all sides. Add the rest of the ingredients and stir. Simmer for 30-45 minutes on low or until cooked.
Prepare Lime Jello according to package directions. Allow to cool until it forms semi-solid. Add all other ingredients into jello (mold optional). Chill until jello is set.
Your a funny one. Lime Jello is certainly not subtle, but you've got my interest here. Describe, what this adds to the curry when you marry jello and curry.
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Your a funny one. Lime Jello is certainly not subtle, but you've got my interest here. Describe, what this adds to the curry when you marry jello and curry.
Lime Jello is universal. EVERYTHING is better in Lime Jello.
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I made this with pork, but with everything else the same and it was fantastic! Kids and hubby are still getting used to the curry taste. It may be an acquired taste. It had just enough heat and I think it's pretty healthy too. Would like to make at least once a month. Thanks for the recipe.