Quote:
Originally posted by Nickatilynx@Jan 18 2005, 10:17 AM
Elite Curry Receipe from "Mr .Benn"
Ingredients:
2 tsp chilli powder,
2 tsp ground coriander (cilantro),
2tsp ground tumeric,
1/2 tsp ground ginger.
1Pt coconut milk,
4 tbsp ghee (or butter),
1 onion chopped into small pieces,
3 cloves of garlic - crushed,
500-900g lamb cubed,
1/2 pt -> 3/4 pt beef stock,
1 -> 2 tsp tamarind concentrate
Mix all the spices and some pepper to a paste with around 1/3 pt -> 1/2 pt coconut milk. Heat the gheee and fry the onion and garlic until golden.sp tamarind concentrate
After golden, add the spice & coconut milk mix and fry for 3 mins
Then add the meat and mix around for a few mins to absorb the flavour into it... then pour in the beef stock.
Simmer gently for 1 1/2 hours, or until you want
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BTW, the tamarind and leftover coconut milk is meant to go in about 15mins before end of cooking!
Here's a really good Spaghetti Bolagnese one:
Ingredients:
50g butter
2 cloves garlic (crushed)
1 onion (chopped)
3 carrots (peeled and diced)
2-4 small mushrooms (sliced up)
8-16 pieces of bacon (sliced width ways into strips)
500g minced beef
4 tablespoons dry white vermouth
450ml beef stock
1 1/2 table spoons tomato puree
3 tablespoons double cream
Heat the butter and add the garlic, onion, carrots, mushrooms, and bacon. Fry for 15 mins. Add the minced beef and brown all over. Mix well and cook for 5 mins. Add the vermouth, continue cooking for 5 more mins. Mix in the beef stock and tomato puree, turn heat down, cover pot, and simmer for 1 - 1 1/2 hours. Add the cream and mix it in 10 mins before the end of cooking
