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Servings: 4
Beef or Lamb Curry
Ingredients
For Cooking the Meat:
1 1/4 lb stew beef or Lamb
1 cinnamon stick
1/2 tsp. whole cardamom pods
1/2 tsp. whole black pepper corns
1 - 2 whole cloves
1 - 2 bay leaves
1 tsp. salt
Water
The Curry Sauce:
3 - 4 Curry Leaves
1 tsp. cumin seeds
2 large onions
4 celery stalks (optional)
1 tsp. whole cardamom pods
1 tsp. whole coriander seeds
1 large tomato, chopped
1 - 2 tsp. tomato paste (optional)
4 - 5 cloves garlic, crushed
1" piece of fresh ginger, crushed
1/2 cup cilantro leaves
1 tbsp. canola oil
1 cup coconut milk
2 cups water (or broth)
3 - 4 green chili peppers (adjust to taste)
1/2 - 1 tsp. cayenne pepper, (optional)
Salt, to taste
For the Curry
3 - 4 large potatoes, cubed
Directions
Cook the Meat:
In a saucepan cover the meat with water and bring to a boil. Remove from saucepan, discard water. Transfer the meat to a clean saucepan, add the salt, spices and cover with water. Bring to a boil and simmer until the meat is done.
Prepare the Sauce:
In another saucepan, heat oil, add the curry leaves, cumin, cardamoms and coriander and fry until fragrant.
Add the onions and cook for a few minutes, stir in the chopped celery, ginger, garlic, green chili peppers, cilantro leaves and cook for a few minutes.
Add the chopped tomatoes and tomato paste and simmer for 10 - 15 minutes.
Stir in a cup of coconut milk and 2 cups of water (or broth) and bring to a boil. Puree using an immersion blender or a food processor.
Add the beef or lamb and potatoes to the sauce and simmer until the potatoes are done.
Re-Season with salt. Garnish with the remaining chopped cilantro and serve with basmati rice.