Post by «ÅÇʇRÀ݇»™ on Oct 11, 2003 0:59:44 GMT -5
2 OZ ALMONDS
2 OZ MARGARINE OR BUTTER
2 ONIONS
1 CLOVE GARLIC
2 TEASPOONS GROUND CORIANDER SEED
2 TEASPOONS BLACK PEPPER
1-TEASPOON GROUND CHILLIES
1-TEASPOON GROUND CUMIN SEED
1-TEASPOON GROUND CARDOMOM
SMALL PIECE OF CINAMON STICK
1-TEASPOON GROUNG CLOVES
1-TABLESPOON FLOUR
1 PINT OF STOCK
1LB MEAT
1-TABLESPOON TURMERIC POWDER
2 TEASPOONS SUGAR
SALT TO TASTE
JUICE ONE LEMON
CHOP THE ALMONDS AND COVER WITH BOILING WATER, ALLOW TO STAND FOR 15 MINUTES, THEN STIR THEM.MEANWHILE MELT THE MARGARINE FAT AND FRY THE CHOPPED ONION AND GARLIC LIGHTLY, ADD SPICES AND FLAVORING (EXEPT TURMERIC) AND THE FLOUR, COOK FOR 5 MINS THEN STIR IN STOCK AND ADD MEAT, CUT INTO NEAT PIECES. SIMMER UNTIL MEAT IS TENDER 1 1/2 HOURS ADD INFUSION AND ALMONDS, THE TURMERIC POWDER AND THE SUGAR, SEASON TO TASTE WITH SALT, SIMMER FOR FURTHER 15 MINS ADD LEMON JUICE AND SERVE WITH RICE. THIS CURRY FREEZES VERY WELL. HOPE U ENJOY IT
;D
2 OZ MARGARINE OR BUTTER
2 ONIONS
1 CLOVE GARLIC
2 TEASPOONS GROUND CORIANDER SEED
2 TEASPOONS BLACK PEPPER
1-TEASPOON GROUND CHILLIES
1-TEASPOON GROUND CUMIN SEED
1-TEASPOON GROUND CARDOMOM
SMALL PIECE OF CINAMON STICK
1-TEASPOON GROUNG CLOVES
1-TABLESPOON FLOUR
1 PINT OF STOCK
1LB MEAT
1-TABLESPOON TURMERIC POWDER
2 TEASPOONS SUGAR
SALT TO TASTE
JUICE ONE LEMON
CHOP THE ALMONDS AND COVER WITH BOILING WATER, ALLOW TO STAND FOR 15 MINUTES, THEN STIR THEM.MEANWHILE MELT THE MARGARINE FAT AND FRY THE CHOPPED ONION AND GARLIC LIGHTLY, ADD SPICES AND FLAVORING (EXEPT TURMERIC) AND THE FLOUR, COOK FOR 5 MINS THEN STIR IN STOCK AND ADD MEAT, CUT INTO NEAT PIECES. SIMMER UNTIL MEAT IS TENDER 1 1/2 HOURS ADD INFUSION AND ALMONDS, THE TURMERIC POWDER AND THE SUGAR, SEASON TO TASTE WITH SALT, SIMMER FOR FURTHER 15 MINS ADD LEMON JUICE AND SERVE WITH RICE. THIS CURRY FREEZES VERY WELL. HOPE U ENJOY IT
;D
but can i leave the almonds out? dont like them