Goat Curry

INGREDIENTS:

1 leg of young goat (leg of mutton if goat unavailable)
seasond flour
2 tbls ghee
2 onions chopped
3 cloves garlic chopped
2 tbls curry powder (bolsts hot is good)
11/2 cups good chicken stock
1 400gm tin tomatoes drained
1tbls brown sugar
3 tbls malt vinegar
3 tbls tomatoe paste
6 tbls soy sauce

DIRECTIONS:

Bone out the leg and cut into 1inch cubes.Coat meat with seasond flour. Heat ghee in a heavy based pan. add goat and cook until brown remove from heat and allow to drain on kitchen paper.

Place meat in a large casserole dish.pour off all but 2 tbls of fat from pan add and fry onions , garlic and curry powder until onion is slightly soft, do not brown as the garlic will have a bitter taste.

Add all other ingredients and bring to the boil ,lower heat and cook until liquid has reduced slightly.Pour mixture over the goat and cook in moderate oven for approx 1 hr or until the meat is tender. Stir meat a few times during cooking

Ashoks Chicken Curry

INGREDIENTS:

5 pieces - 500g chicken portions
2 large potatoes
1 large onion
250 grams peas or mixed vegies

¼ teaspoon cinnamon, cardamom,cloves
½ teaspoon chilli powder
1 teaspoon black mustard seeds, turmeric, stock
2 teaspoons herb stock, cumin, ground coriander
2 teaspoons crushed garlic, crushed ginger
2 teaspons garam masala
¼ cup soy sauce, oil

DIRECTIONS:

Bone chicken and dice into small pieces. Chop chicken bones into small pieces. Or use boneless chicken pieces. Peel and dice the potatoes into medium size cubes. Coarsely slice the onion.

In a large pot heat the oil and the black mustard seeds. Keep covered and fry until the seeds pop (careful not to burn the seeds).
Add the onions and sauté until tender. Add all the spices except the garam masala. Fry for a few minutes.

Add the chicken and chicken bones and fry for a few minutes.

Add all the potatoes and cover with water. Bring to boil and then simmer gently for approximately 15 minutes.

Add the vegetables and cook a further 10 minutes until the chicken and potatoes are cooked.

Lastly add the garam masala, mix and leave for a few minutes before serving. Serve with rice.

To make the curry creamer add 2 tablespoons of un-sweetened plain yogurt when adding the spices.

Braised Curried Beef

INGREDIENTS:

1 lb. beef chuck
4 round onions
2 slices ginger
1 tbsp. sherry
1 tbsp. water
1 tsp. sugar
1 1/2 c. stock
2 tbsp. oil
1/2 tsp. salt
2 to 3 tbsp. curry powder
1 tbsp. cornstarch
3 tbsp. water

DIRECTIONS:

Cut beef into 1 inch cubes Mince ginger, combine with sherry, water and sugar and hold for use later. Cut onions into 1/2 inch strips. Heat stock to below boiling point. Heat oil in a heavy pot, add salt, then beef, coating beef with hot oil. Add onions and curry powder and brown beef on all sides, stirring to blend curry powder with the meat and onions. This should take 2 to 3 minutes. Add ginger-sherry mixture and cook 2 more minutes. Add heated stock; cover tightly and simmer 45 minutes. Blend cornstarch and water and add to thicken. Serve hot.

VARIATION: Add 1 pound of cubed potatoes (raw) in step 4 (along with the onions).

Beth Behling’s Curry Chicken &Dumplings

INGREDIENTS:

1 lb. lentils
1 sm. onion
1 tbsp. garlic powder
Salt (to taste)
Pepper (to taste)
1 tsp. curry
Whole chicken

DUMPLINGS:

1 1/2 c. flour
1 tsp. salt
1 tsp. baking powder
1/2 to 3/4 c. water

DIRECTIONS:

Cook lentils and onion, garlic, salt and pepper. Add curry just before you add chicken. Bring all to boil, cooking about 1/2 hour or until chicken is done.

Mix your dumpling mix together in separate bowl. Drop into boiling water about 1 tablespoon size balls. Let cook another 10 minutes. There you have the best chicken and dumplings ever from the West Indies. Serves 8 to 10.

Beef Curry

INGREDIENTS:

1 1/2 lbs. stewing beef
4 white onions
4 med.-sized potatoes
1 1/2 tbsp. oil
1 tsp. curry (or more to taste)
1 tsp. salt
1 1/2 c. water

DIRECTIONS:

Cut the beef, onions and potatoes into chunks. Saute the onions for a few minutes with oil, curry and salt. When the onions are lightly browned, add the beef. Mix well and cook for 3 minutes. Add water. Cover and simmer for about 1 1/2 hours or until the beef is tender, adding the potatoes for the last 40 minutes of cooking. Serves 4.

Beef Curry With Onions

INGREDIENTS:

2 tbsp. curry powder
1/2 clove garlic, peeled & chopped
2 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
1 thin slice gingeroot or preserved ginger
2 lbs. beef cubes
4 sm. onions, peeled & cut in thin strips
3 tbsp. soy sauce
1 c. beef bouillon
2 tbsp. cornstarch
1/4 c. cold water
6 c. hot cooked rice

DIRECTIONS:

Stir curry powder in center of a large heavy frying pan over heat. When very hot, add garlic; mash it and stir oil in a little at a time. Add salt, pepper and ginger. Mix well. Add meat, stirring well. Add onions, stir and cook until onions are tender. Add soy sauce and bouillon or hot water. Cover pan, bring to boiling, cook 5 minutes or until meat is tender. Mix cornstarch and water together; stir into meat mixture. Cook and stir until sauce thickens. Serve hot on a mound of hot rice. Serves 6.

Beef Curry

INGREDIENTS:

2 tbsp. butter
2 med. onions
1 1/2 lbs. ground chuck or top sirloin
1/2 tsp. crushed red pepper to taste
1 c. canned, peeled Italian tomatoes
1 1/2 tsp. salt
Ground pepper to taste
2 1/2 tsp. curry powder
1 tbsp. ground coriander
1 (10 oz.) pkg. frozen peas (optional)

DIRECTIONS:

Melt butter and add onions; cook until onions wilt. Add meat, salt, pepper, curry powder, coriander and red pepper flakes. Break up meat and cook 10 minutes. Add tomatoes. Cover and simmer for 20 minutes. If with peas, add, cover and simmer another 7 minutes. Serve with rice. Yields: 4 to 6 servings.