Preparation
For moderately hot butter in a large frying pan or wok, add the onion, garlic, chilli, mustard seeds, curry powder, coriander powder, chilli powder, cumin powder, turmeric powder, ginger. Stir constantly heat, then lower.
Add lamb or beef, potatoes, carrots, cauliflower and eggplant. Saute until the meat is browned, then let the thin coconut milk and vinegar. Simmer until the meat is almost tender. When the vegetables and meat are tender, add the rice flour with a little water and salt mixed. Adding water if necessary.
Ideas: Serve over hot cooked rice with yogurt.
Per serving: 271 calories; 17g fat (55% calories from fat); 13g protein; Carbohydrate 20 g; 32 mg cholesterol; 182 mg sodium
Yield: 6 servings
Recipe Source: N. Curry International Cuisine Maheswari Devi (universities of this press release)
Reprinted with permission.
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