riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) (10/11/90)
Beef (or Lamb or Pork) Curries, all from Curries without Worries by Sudha Koul (Cashmir, P.O. Box 111, Pennington, NJ 08534): Vindaloo -------- 2 1/2 lb boneless pork, beef, or lamb cut into 2x2x1" pieces 6 T vinegar 2 large onions sliced 2 T chopped fresh ginger 6 chopped garlic cloves 1 c chopped fresh coriander (cilantro) (omit or reduce if desired) 4 dry hot chili peppers 1 T whole cumin seeds (black ones, if possible) 2 inch cinnamon stick, coarsely crushed 6 T oil 1 T ground tumeric 1 t ground black pepper 3 hot green chili peppers salt to taste 1 t sugar 1/2 t ground cloves 2 c water (or broth) Marinate the meat in 2 T of vinegar for 4 hours in the refrigerator. Blend the onions, ginger, garlic, coriander, hot dry peppers, cumin, and cinnamon with the remaining vinegar to make a paste. You may have to add a T or two of water to facilitate blending. When ready to cook, heat the oil in a 6-quart dutch oven on high heat. Add the puree, and reduce heat to medium high. Fry briskly for a couple of minutes. Add the tumeric, ground black pepper, meat, and the marinade. Fry well for 10 minutes, taking care not to burn the meat. Stir briskly, constantly. Add the green hot peppers, salt, sugar, cloves, and 2 c of water (broth). Stir, cover, reduce heat to medium, and cook for about 45 minutes, until the gravy thickens and the meat is completely tender. Serve hot. Roghan Josh ----------- 1/2 c oil 8 cloves 1 med onion, chopped 3 lbs leg of lamb or shoulder (or beef), cut into 1" cubes 1/2 c yoghurt 1 t chopped fresh ginger 2 T ground cayenne pepper (or less) 3 c water 1 T ground fennel seeds 1 t ginger powder salt to taste 1/4 t ground cinnamon 1/2 t ground cumin seeds 8 cardamons, crushed well Heat the oil in a heavy 6-qt dutch oven on high heat for 3 minutes. Add the cloves and onion. Fry until the onion turns reddish (the oil will separate from the onions). Add the meat. Fry until it starts to brown a bit. Add the yoghurt and ginger. Stir and fry, until the liquid from the yoghurt evaporates. Remove from heat and quickly add the cayenne pepper; stir until the meat acquires a red color; add the water; and return saucepan to heat. Add the ground fennel, ginger, and salt. Bring to a boil. Reduce the heat to low. Cover and cook until the lamb is tender. This should take about 45 minutes. If, after 45 minutes, the lamb is still not tender and the water has evaporated, add another cup of water and cook for another 15 minutes or until done. When the lamb is tender, add the cinnamon, cumin, and cardamon. Stir, cover, and cook for one minute. Serve. Awadhi Piaza ------------ 1/2 c oil 1 lbs sliced, not chopped, onions 8 cloves garlic, minced 1 1/2" x 1" chunk of fresh ginger, chopped 1 medium tomato, chopped 20 peppercorns 10 cardamons, lightly crushed 2 large cinnamon sticks 10 whole dry red peppers 1 t cumin seeds, lightly crushed 10 cloves salt to taste 3 lbs lamb cubes, about 1 1/2" x 1" x1" pieces 1/2 c beaten yoghurt Heat the oil in an 8-quart dutch oven on high heat for a couple of minutes. Add the onions, garlic, and ginger; stir fry until nicely browned. Then add the tomato, and stirring all the time, cook for about 2 minutes. Add all the other ingredients EXCEPT the lamb and yoghurt, and stir fry for another minute or so. Add the meat, and stir fry for 5 minutes. Add the yohgurt, stir, cover, reduce heat to medium, and cook until the meat is tender. This should take half and hour. Serve. ------ I have other, more complex, recipes but these are straight-forward and simple to prepare. Madhur Jaffrey's books and Classic Indian Cooking by Julie Sahni also have excellent curry recipes. Unfortunately, their instructions are too involved to type up this late at night! Carol