Rice and Curry Recipes
Rice and Curry recipes
The Indian food is famous for its wide variety of curries and rice made in accordance with the type of curry served. The spices and condiments used in it give it a different aroma which acts as a natural appetizer. Different dishes require different spices in more or less proportion. Indian rice and curries come in two varieties vegetarian and non-vegetarian. But the best part in it is even a veggie can enjoy dishes like biryani with vegetables as substitute. The staple food of the people in most part of India is rice and curry. Like plain rice which goes along with spicy curry. Plain rice with fish curry.
The Indian curry and rice recipes are fast catching up as a tangy and staple food in the United States. Many of us go in for a variety of Indian food options which you can easily cook in your kitchen. The authentic Indian recipes are talk of the town and to understand the food better you just need to taste it once. Here we will share with you some of the easiest but tasteful Indian rice and curry recipes.
Indian Rice Curry Recipe
One of the simplest of the authentic Indian recipes is the Indian rice curry recipe. This preparation will help you to prepare it in the Indian way leaving a fresh mouthwatering aroma in your entire house. Let’s get started with the Indian rice curry recipe.
Ingredients for the Indian Rice Curry Recipe
2 tsp. of olive oil
1 small onion, properly minced
1/4 cup tart apples, finely chopped
2 tsp. of curry powder
1/8 tsp. of cayenne pepper
4 cups evenly cooked white or brown rice
2 cups of canned chickpeas, properly drained
1 Tbs. of fresh lemon juice
Some fresh ground pepper
To start with the preparation of this dish, take oil in a heavy skillet and keep it over medium heat. When the oil is properly heated add the onion and sauté for 3 minutes. After this add the apple and sauté for 3 more minutes. Further add the curry powder and cayenne to coat the apple and onion. Add the cooked rice and chickpeas to this mixture and cook through until rice and beans are hot. Once the dish is ready sprinkle with lemon juice and serve hot to be cherished by your entire family.
Another of the simplest of the authentic Indian recipes is the Indian vegetable curry recipe which can be cooked in the crock pot or slow cooker. This takes around 7 hours for preparation and can be enjoyed by the entire family. Lets start with the ingredients which are easily available.
Ingredients for Indian Vegetable Curry Recipe
3 potatoes, finely chopped
1 cauliflower, also finely chopped
1 1/2 of cups green peas
3 tomatoes, also finely chopped
3/4 tsp of turmeric powder
1/2 tsp of chili powder
1 1/2 tsp of cumin
1 tsp of curry
1 cup of water
PREPARATION:
The preparation of the Indian vegetable curry recipe is fairly easy. What you need to do is to place all ingredients in a crock pot or slow cooker. Cook on low temperature for 5 to 6 hours. When the food is evenly cooked serve hot. You can even garnish it with finely chopped salad.
Pistachio Party Mix
1 tsp. cayenne
1/4 cup sugar
1 teaspoon salt
1 tablespoon curry powder
3 teaspoons ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
3/4 teaspoon ground ginger
2 cups unsalted shelled pistachios
2 tablespoons olive oil
• Line a shallow baking pan with wax paper or parchment paper.
• Stir together sugar, salt, and spices in a small bowl.
• Cook pistachios in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until a shade darker, about 5 minutes.
• Stir sugar mixture into nuts and cook over moderate heat, stirring constantly, until sugar begins to melt and coats nuts evenly, 2 to 3 minutes.
• Immediately transfer nuts to baking pan and cool.
Yield: 2 cups.
Curried Stuffed Eggs
6 hard-cooked eggs
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons sour cream
1 1/4 teaspoons curry powder
1/4 teaspoon ground cumin
1 teaspoon sweet relish
1 green onion, chopped fine
1/2 teaspoon fresh lime juice
1/4 teaspoon Tabasco
Salt and freshly ground pepper to taste
Garnish: thinly sliced green onion
• Cut a paper-thin slice off both ends of eggs and halve eggs crosswise.
• Mash yolks with a fork.
• Stir in remaining ingredients.
• Salt and pepper to taste.
• Fill each egg with the mixture to that it mounds attractively in the egg bowls.
• Garnish with sliced green onion.
Yield: 12 stuffed eggs.
VEGETABLE CURRY
* 4 medium Carrots, bias sliced into inch slices
* 2 medium Potatoes, cut into 1/2 cubes
* 15 ounces Can garbanzo beans, drained
* 8 ounces Green beans, cut into 1 pieces
* 1 cup Coarsely chopped onion
* 3 to 4 cloves Garlic, minced
* 2 tablespoons Quick-cooking tapioca
* 2 teaspoons Curry powder
* 1 teaspoon Ground coriander
* 1/2 teaspoon Crushed red pepper (opt’l)
* 1/4 teaspoon Salt
* 1/8 teaspoon Ground cinnamon
* 14 ounces Can vegetable broth
* 16 ounces Can tomatoes, cut up
* 2 cups Hot cooked rice
In a 3 1/2, 4, or 5 quart crockery cooker combine carrots, garbanzo beans, potatoes, green beans, onion, garlic, tapioca, curry powder, coriander, red pepper (if desired), salt, and cinnamon. Pour broth over all. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in Undrained tomatoes. Cover; let stand 5 minutes.
Serve with cooked rice. Makes 4 servings.
CURRIED FRUIT BAKE
1 package Prunes, (16 oz) pitted
1 package Dried apricots (11 oz)
2 cans Pineapple chunks (13 1/2 oz)
drained
1 can Peaches; sliced (1 lb 13 oz)
1 cup Brown sugar
1/2 teaspoon Curry powder
14 ounces Ginger ale
Combine all ingredients in removable liner. Place in base. Cover and cook on low 4-5 hours or auto 3 hours.
CROCKPOT ARTICHOKE, CHICKEN AND OLIVES
1 1/2 lbs skinless, boneless chicken breast halves and/or thighs
2 c sliced fresh mushrooms
1 (14.5 oz) can diced tomatoes
1 (8 or 9 oz) pkg frozen artichokes
1 c chicken broth
1 med onion, chopped
1/2 c sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 c dry white wine or chicken broth
3 tbsp quick cooking tapioca
2-3 tsp curry powder
3/4 tsp dried thyme, crushed
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1/4 tsp salt
1/4 tsp pepper
4 c hot cooked couscous
Rinse chicken & set aside. In a 3 1/2 qt crock pot combine mushrooms, undrained
tomatoes, frozen artichoke hearts, chicken broth, onion, olives, & wine/broth. Stir in tapioca, curry powder, thyme, salt, & pepper. Add chicken. Spoon some of the tomato mixture over chicken. Cover & cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked couscous. Serves 6.
Per serving - 345 calories, 6g total fat (1g saturated fat), 60mg cholesterol, 531 mg sodium, 43g carbohydrate (with couscous?), 9g fiber, 30g protein
SKILLET BARBECUED CHICKEN
Chicken, with or without skin, bone or boneless
2 tbsp. butter
1 tsp. curry powder
1 clove garlic, minced
1 can onion soup
2 tbsp. flour
1 1/2 c. of water
1/2 c. of ketchup
1 tbsp. honey
1 tsp. Worcestershire sauce
In large skillet melt butter with curry powder and garlic. Add chicken and brown. Remove chicken. Into drippings, stir soup and flour together. Gradually stir in remaining ingredients. Return chicken to pan. Cover and cook over low heat until chicken is done. About 1 hour. Serve with rice or noodles.
CHICKEN BENGALI
1 tbsp. margarine
1 1/2 tsp. flour
1 1/2 tsp. Worcestershire sauce
1 tsp. powder mustard
1/2 tsp. curry powder
1 1/2 lbs. chicken thighs, skinned
Preheat oven to 375 degrees. In small saucepan heat margarine over medium heat until bubbly and hot. Add remaining ingredients except chicken until mixture is smooth. Put in 9″x9″ baking dish sprayed with Pam. Arrange chicken in single layers. Bake until chicken is brown, baste with juice every 20 minutes. Weight Watchers.
CURRY CHICKEN
1 pkg. chicken wing drumettes (3-4 lb.) or
1 med. sized chicken (3-4 lb.), cut into sm. pieces
3 tsp. curry powder
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. crushed red pepper
2 tsp. sugar
1 1/2 c. water
1/2 of an onion, diced
Optional: 1 teaspoon of lemon grass powder or fresh lemon grass chop into fine pieces. Lemon grass can only be purchased at an oriental food store. Put water in a pan big enough to hold all ingredients. Add all spices. Stir until mixed. Add chicken and onion. Cook on high until boiling, then lower temperature to medium. Stir well, then cover. Cook (covered) until sauce has thickened and chicken is well-cooked (approximately 30-40 minutes). Stir every 10 minutes so chicken is coated evenly with the sauce. More water can be added if a thinner sauce is desired. Serve with steamed rice. 4-6 servings.
Oriental Stewed Prawns
Clean and pick 3 dozen prawns. Heat some dripping in a large saucepan; add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful of curry-powder. Add 1 pint of stock and let simmer half an hour until tender. Serve on a border of boiled rice; garnish with fried parsley.
Madras Potato Curry
Cut boiled potatoes into thin slices; then fry 1 chopped onion in 2 tablespoonfuls of butter. Add 3 ounces of grated cocoanut, 1 teaspoonful of curry-powder and 1 cup of milk, salt and cayenne pepper to taste. Let boil up. Add the sliced potatoes and a sprig of parsley chopped. Let simmer a few minutes and serve hot.
Curried Pecans
1/4 cup melted butter
1 teaspoon curry powder
1 teaspoon salt
4 cups pecan halves — or walnuts
Combine melted butter, curry powder and salt. Add nuts and toss well. Spread on an ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes, stirring occasionally and watching carefully so that they don’t burn. Serve hot from the oven, cold, or reheated.
Yield: 4 cups
Curried Meat Balls
1 1/2 teaspoons curry powder
1 cup dry bread crumbs
few grains pepper
1 egg — beaten
3/4 teaspoon salt
1 pound minced steak
Combine ingredients in order given. Shape into balls, using about 1 Tsp. for each. Cook in lightly greased pan until brown on all sides. Serve hot on cocktail picks. Makes about 6 1/2 dozen.
Crab-Papaya Appetizer
1 large papaya
6 1/2 ounces crabmeat — drained
1/2 cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon sugar
1 teaspoon curry powder — or to taste
Cut the papaya in quarters, lengthwise. Remove seeds. Hold a papaya quarter in left hand … and using a sharp-edged teaspoon scoop up sections of papaya and turn over … leaving sections in shell. Place pieces of crabmeat between sections. Repeat with remaining quarters. Combine remaining ingredients. Spoon over papaya and crabmeat.
CHICKEN DIVINE
4 chicken breasts
2 or 3 (10 oz.) boxes frozen broccoli spears, cooked
2 cans cream of chicken soup
1 c. mayonnaise
1/2 tsp. curry powder
1 c. soft bread crumbs (or cracker crumbs)
2 tbsp. melted butter
1 tbsp. lemon juice
4 oz. pkg. shredded cheese
Cook broccoli and arrange in baking dish. Add chicken pieces. Mix soup, mayonnaise, lemon and curry powder.
Pour over chicken. Sprinkle with cheese, crumbs and paprika. Bake 1/2 hour at 350 degrees.
India Curried Eggs
Cut hard-boiled eggs in halves; then fry 1 small chopped onion and 1 chopped apple in hot butter; add 1/4 cup of pounded almonds and 1 pint of milk, mixed with 1/2 tablespoonful of cornstarch. Season with salt and a dessertspoonful of curry-powder. Let cook ten minutes; then add the eggs. Let all get very hot. Serve with croutons; garnish with fried parsley.
Madras Baked Fish
Season a fish with salt, pepper, some grated green ginger and curry-powder. Place in a baking-pan with 1 sliced onion, 2 chopped green peppers and 1 sprig of parsley. Pour over some water and hot melted butter; sprinkle with flour and bake until done. Garnish with sliced lemon and parsley.
Egyptian Meat Balls
Chop 1 pound of raw beef; season with salt, pepper and 1 teaspoonful of curry-powder; add 2 stalks of chopped celery, 1 small onion and some chopped parsley. Mix with 2 beaten eggs and 1/2 cup of bread-crumbs, and make into small balls. Let cook in hot butter until tender. Serve on a border of boiled rice and pour over all a highly seasoned tomato-sauce.
Curry Glazed Duck Legs
6 duck legs, 6 to 8
1 jalapeno peppers (1 to 2) seeded and sliced
2 tablespoons peeled and sliced fresh ginger
2 teaspoons curry powder
2 cloves garlic
olive oil
2 oranges
2 limes
1 cup chicken stock
salt and pepper to taste
1. Combine jalapeno pepper, ginger, curry, garlic, salt and pepper in a blender or food processor. Blend, adding just enough olive oil to form a fine paste of the ingredients.
2. Preheat oven to 400. Rinse duck legs in cold water; pat dry. Rub paste mixture on the duck legs in a roasting pan. Bake, uncovered, for one hour. Remove duck legs from pan and discard the fat and juices that have accumulated. Reduce oven to 325.
3. In a small bowl, combine the juice of two oranges, two limes and chicken stock. Return duck legs to pan. Pour orange, lime and chicken stock mixture over duck legs. Cover the pan with foil and return to oven for 20 to 30 minutes.
4. Remove duck legs from oven. Drain off and reserve the pan juices in a small saucepan. Increase oven temperature to 350. Return legs to the pan and roast, uncovered, for 5 to 10 minutes to re-crisp the skin. (This can be done over a charcoal fire on an outdoor grill for the same amount of time.) While duck is crisping, reheat the pan juices in the saucepan.
5. Serve duck on a bed of steamed rice or mashed potatoes. Pour heated pan juices into a gravy boat and serve at table. Sauteed apples, onions and red cabbage is a great accompaniment.
NO PEEK CHICKEN
1 pkg. Uncle Ben’s wild rice
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can of water
1 tsp. parsley
Dash of curry powder
4-6 chicken breasts, boned and skinned
1/2 pkg. Lipton onion soup
Preheat oven to 350 degrees. Grease 9 x 13 inch baking dish. Mix first 6 ingredients; pour into baking dish. Lay chicken breast on top. Sprinkle soup mix over chicken. Cover tightly with foil. Bake 2 1/2 hours. Don’t peek until 2 1/2 hours done. Let stand 15-30 minutes before serving.
CHICKEN DIABLE
6 chicken breasts
4 tbsp. melted margarine
1/2 c. honey
1/4 c. mustard
1 tsp. salt
1 tsp. curry powder
4 strips well done bacon, crumbled
Bake chicken in 350-degree oven for 30 minutes. Baste with sauce for the last 15 minutes and finally top with crumbled bacon. Serves 6.
Lamb Curry
3 tablespoons butter
2 medium onions; chopped
1 clove garlic; minced
1 pound boneless lamb shoulder; cubed
1 1/2 tablespoons white flour
3/4 cup broth (optional) vegetable; chicken or beef or water
1 cup yogurt or coconut milk
1/2 teaspoon brown sugar
1 tablespoon (plus 2 tsp.) curry powder
1/8 teaspoon ground cloves
2 seeded Ancho chillies; chopped (optional)
1/4 cup raisins or currants
Salt
4 cups cooked rice (optional)
In a heavy skillet, sauté onions and garlic in butter until light golden. Remove onions and garlic, leaving as much of the butter as possible. Sauté the lamb chunks, turning constantly until browned, then add flour to it and toss. Add the onions and garlic again, the broth, the yogurt or coconut milk and all remaining ingredients except the salt and the raisins. Simmer for 30 minutes (stirring frequently), add raisins and simmer for 10 more minutes (or until meat is completely tender). Add water or more broth if you desire a thinner sauce. Salt to taste and serve over rice.
NOTES : Spicy cubed lamb in an onion-garlic yogurt sauce.
This dish is best served over boiled or steamed rice.
Yield: 4 servings
Preparation Time: 1:00
Curried Winter Squash Soup With Sweet Spices
1 medium butternut squash
Oil
1 medium onion; chopped
2 tablespoons butter
1 teaspoon curry powder
2 medium apples, cored; peeled and chopped
1/2 teaspoon dried thyme
1 quart chicken stock
1/2 teaspoon salt; or to taste
1/2 cup heavy cream
White pepper; to taste
Preheat oven to 350°F. Cut the squash in half, scoop out the seeds, brush the outside with oil and place, cut side down, on a cookie sheet. Bake until tender, 30 to 45 minutes.
While the squash is baking, chop the onions and the apples. When the squash is done, remove it to cool. Melt the butter in a heavy pot, add onion and cook until the onion softens without browning. Add curry powder and cook, stirring, one minute more. Add the apple. Scoop out pieces of squash and stir them into the pot, then the thyme, salt and chicken stock. Bring to a boil and simmer gently for 15 minutes. Remove the solids to a food processor or blender and purée until smooth, adding liquid to promote circulation. Return to the pot, bring back to a boil and remove from the heat. Add white pepper to taste, correct salt, and serve.
Serves 4 to 6
NOTES : Creamy-smooth, spicy soup of puréed butternut squash with onion and apple.
Comfort food for chilly evenings, this soup is inspired by the matchup of onions, apples and sweet spices found in the Indian Mulligatawny Soup. Nutrition-wise, it has a meal’s worth of vegetables in it.
Curried Shrimp With Coconut Milk
1 large onion; chopped
1 tablespoon butter
1/4 cup all-purpose flour
1 teaspoon curry powder; heaping
1/2 teaspoon salt
1 piece fresh ginger root (1/2-inch); peeled and grated
1/2 cup chicken stock
1 cup coconut milk; frozen and thawed,
prepared fresh, extract version, or
1 pound deveined fresh shrimp; shelled
1 large cucumber, peeled and cut into strip
Set aside a few tablespoons of onion for boiling with the cucumber. Sauté remainder of the onion in butter. Add the flour, curry powder, salt, chicken stock, coconut milk and shrimp. Cook over low heat, stirring constantly, until thick. When mixture is nearly thickened, place reserved onion in small saucepan with a cup of water and bring to boil. Add the cucumber strips and boil briefly until limp.
Pour the sauce over rice and place the strips of cucumber on the side. Serve with condiments.
If frozen coconut milk is not available, you can go the harder or easier route. Coconut milk is not the liquid that comes out of a fresh coconut. Rather, it is boiled coconut extracted the genuine way: boil milk and add grated fresh or packaged (unsweetened) coconut. When almost cool, express coconut milk by pouring through several layers of cheesecloth and wringing the milk out. Or the quick, lazy way is to add several drops of coconut flavor to boiled milk. The other option is to use canned coconut milk, available in specialty sections of your grocery or in specialty stores.
NOTES : Shrimp in a thickened coconut milk curry served over rice.
Condiments: Place small bowls of salted peanuts, raisins, plain yogurt and mango chutney on table for sprinkling on top of curry or mixing in.
For coconut fanatics, this goes great with Ginger Coconut Rice!
Chicken Sauté With Curry And Basil
1 clove garlic
2 tablespoons butter
4 large boned and skinned chicken breasts, about 1 1/2 pounds
or 6 medium chicken breasts; boned and skinned
Salt
Fresh ground pepper
1/3 cup heavy cream
1 1/2 teaspoons curry powder
1/2 cup loosely packed fresh basil
Rice (optional)
GARNISHES-USE ANY OR ALL
Chopped peanuts
Raisins
Chutney
Yogurt
Chopped scallions
COOKING:
Chop the garlic. Melt butter in a large frying pan over medium-high heat. Sprinkle chicken with salt and pepper and cook, turning once, until golden brown, about 4 minutes. Add garlic and continue cooking for 30 seconds. Stir in 1/4 cup of the cream and 2 tablespoons water. Reduce heat to medium, cover, and simmer until chicken is cooked through, about 10 minutes. Transfer chicken to a serving plate and keep warm. Whisk in remaining cream and curry powder and bring to a simmer. Shred the basil leaves and add them to the pan. Season to taste with salt and pepper.
SERVING: Pour sauce over the chicken breasts and serve with rice and curry condiments if desired.
NOTES : Browned skinless chicken breasts in cream-curry sauce.
BASIL: Bocaccio and Keats recount versions of the story of Lisabetta, whose tears watered the pot of basil where her lover’s head lay buried. The broad, shiny green leaves, exude the aroma of Italy-and pesto and tomato sauces are evidence for this. But the versatile herb is a fixture of several European and Asian cuisines.
Tandoori Chicken
1 chicken; cut up into 6-8 pieces
1 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon black pepper
MARINADE:
1 clove garlic; minced
1 tablespoon minced fresh ginger root
1 cup yogurt
1/2 teaspoon powdered red pepper
1 tablespoon curry powder
1 teaspoon black pepper
1 teaspoon behar helow
1 teaspoon granulated white sugar
6 drops red food coloring; (optional)
Wash then dry the chicken. Make cuts with a sharp knife on each piece. Mix lemon, some salt and pepper; rub into chicken pieces and put aside for 30 minutes.
Mix the rest of the ingredients; pour on the chicken pieces and let it marinate for 6 hours or overnight.
Preheat oven to 400°F. Cover chicken with foil. Bake for 20 minutes, then uncover and bake until done. You may choose to grill the pieces on hot coals.
Yields 6 pieces.
NOTES : Chicken marinated overnight in a sweet and spiced yogurt sauce; then baked or grilled.
Great on the grill or in the oven. My husband loves this dish.
Dal Soup
1 cup lentils
2 large cloves garlic; crushed
3 large potatoes; cut into fourths
1 onion; coarsely chopped
1/2 teaspoon spices
or MIXED TOGETHER:
1/2 teaspoon cumin
cinnamon
cloves
cardamom
1/2 teaspoon curry powder
1 1/2 teaspoons salt
6 cups water
6 ounces (1 can) tomato paste
3 dried lemons
1 1/2 tablespoons fresh cilantro
or 1 teaspoon ground coriander
Wash the lentils and cook with onion, half the measure of garlic and a little more than a third of the measure of water. (For original scaling of 6 servings this actually is 2 1/2 cups.) When all the water is absorbed, purée the lentils.
In another pot heat some oil and lightly brown the remaining measure of garlic. Add the paste, cilantro and the puréed lentils and simmer. Then add the rest of the water and the dried lemon; bring to a boil. Add the spices and potatoes and reduce the heat. Simmer until done adding water if needed.
NOTES : Puréed lentils simmered with tomato paste, potatoes, dried lemon, spices and a hint of curry.
Ceylonese Sweet and Sour Chicken Curry
2 small frying chickens; cut into 1″ pieces
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons Madras-style curry powder
1 teaspoon cayenne
1 tablespoon grated fresh ginger
4 cloves garlic; minced
1 teaspoon ground cinnamon
1/4 teaspoon fennel seeds
1/2 teaspoon ground cumin
1/2 teaspoon coarsely ground black pepper
1 large onion; chopped
40 ounces pineapple chunks in juice
drain but reserve juice
1/2 cup pineapple juice
1 cup chicken broth
1/2 cup sugar
1/2 cup distilled vinegar salt
2 medium onions; cut into 1″ chunks
2 celery stalks; cut into 1″ chunks
1 medium red bell pepper seeded and cut into 1/2″ strips
1 medium green bell pepper seeded and cut into 1/2″ strips
2 small seedless oranges cut into thin rings with skin on
1 lemon cut into thin rings with skin on
1 cup canned litchis; drained
1 cup preserved kumquats; drained
1 teaspoon minced fresh cilantro
2 tablespoons cornstarch mixed with 1/4 cup water
Put the chicken backs, necks, and giblets into a saucepan, cover with water, and bring to the boil. Reduce the heat, cover, and simmer until the meat is falling off the bones. Strain and reserve the broth. If it is not very flavorful give it a little help with powdered bouillon. Melt the oil and butter together in a large, heavy skillet or casserole. Add the curry powder and stir about until slightly singed. Add the next 8 ingredients and saute until the onions are soft but not yet browned. Add the chicken and brown well on all side. Pour in the pineapple juice and reserved broth and simmer covered until the chicken is tender. Add the sugar and vinegar and simmer for about 2 minutes. Taste. If you want a more distinct sweet and sour flavor add more sugar and vinegar at this time. Also add more cayenne if you want it hotter. Add salt to taste. Add the pineapple chunks and all the remaining ingredients except cornstarch mixture, stir gently, and simmer for 5 minutes. Add cornstarch mixture; stir and simmer until sauce is glossy and slightly thickened.
NOTES : Serve hot with steamed rice and steamed chapatis or flour tortillas. Yield: 6 to 8 servings.
Ceylonese Lamb Curry
4 pounds breast of lamb
cut each rack into 1″ strips; * see note
1 tablespoon olive oil
1 tablespoon vegetable oil
2 tablespoons Madras-style curry powder
1 teaspoon crushed dried hot chilies
1/2 teaspoon anise seeds
1 teaspoon ground cinnamon
3/4 teaspoon fresh dill weed
or
1/2 teaspoon dried dill weed
8 cloves garlic; finely minced
2 tablespoons grated fresh ginger
1 large onion; chopped
2 cups light beef broth
1/2 cup brown sugar
1/4 cup distilled vinegar
additional crushed dried hot chilie; optional
2 medium onions
cut into bite-sized chunks
1 large bell pepper
seeded and cut into strips
2 medium cooking apples
peeled, cored, & cut into bite-size
2 medium seedless oranges
cut into thin slices with peels on
1/2 fresh ripe pineapple
cored & cut into bite-sized chunks
1 tablespoon cornstarch mixed with 1 tablespoon
salt and fresh ground black pepper
1/2 tablespoon minced fresh cilantro
1 tablespoon minced fresh mint leaves
4 green onions and tops; minced and peeled pineapple spears and mint sprigs; for garnish
Put the meat in a large pot, cover with cold water, and bring to a boil. Boil for 5 minutes and drain. Heat the oils over high heat in a large skillet. If they begin to smoke, reduce the heat slightly. Add the herbs and spices, garlic, ginger, and onion. Stirring rapidly, cook for about 2 minutes, or until a paste is formed. Add the meat and stir to coat all evenly.Pour in the broth, reduce to a rapid simmer, and cook, stirring occasionally, until the meat is exceedingly tender. Add the brown sugar and vinegar and taste. If you want a more distinctly sweet and sour taste or more heat, add additional sugar, vinegar, and red pepper at this time. Add the onions, pepper, and fruit and continue simmering until the apples are tender but not falling apart. Stir in the cornstarch mixture and continue to simmer, stirring gently, until the sauce is thickened and glossy. Add salt and pepper to taste. Add the cilantro, mint, and green onions and stir lightly. Pour into a heated serving platter. You may cut the remaining pineapple into spears to use for garnish along with sprigs of mint. Sometimes I set the spiked top of the pineapple in the center of the dish and ladle the curry around it. This makes an attractive display. Serve with steamed white rice or saffron rice and hot steamed chapatis. (Chapatis and flour tortillas are very similar.)
NOTES : Cut the strips of meat apart between the ribs. Yield: 6 to 8 servings.
Blazing Trail Mix
2 c miniature wheat or,Shredded
- bran squares
1 c thin pretzel,Unsalted
- sticks,broken into pieces
1/2 c lentils,Cooked
1/2 c Quick-cooking rolled oats
1/2 c Raisins
1/2 c dried apples,Chopped
1/4 c Honey
2 t Curry powder
1/2 t coriander,Ground
1/4 t cumin,Ground
1/4 t Paprika
1/8 t red pepper,Ground
In a 13×9-inch baking pan, combine the wheat or bran squares, pretzels, lentils, oats, raisins, and apples. In a small bowl, stir together the honey, curry powder, coriander, cumin, paprika and pepper. Drizzle the honey mixture over the cereal mixture. Toss until evenly coated. Bake at 350 for 15 to 20 minutes or until crisp, stirring occasionally. Store in an airtight container or self-closing plastic bags.
Makes 8 cups or 16 .