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Meat Curry Madras
Hot Meat with Sauce and Potatoes |
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400g beef or lamb
1 Tbls. oil
2 onions
4 gloves garlic
1 Tbls. grated root ginger
4 tsp. coriander
2 tsp. turmeric
2 tsp. chili powder
2 tsp. cumin
2 Tbls. tomato paste
1/4 litre coconut milk
1/4 litre yogurt
4 boiled potatoes
100g green beans, cooked, fresh mint leaves
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Coursely chop meat. Heat oil in large shallow frying pan. Fry sliced onions until golden brown, add chopped garlic cloves and grated root ginger. Fry for about 8 minutes. Stir in seasonings, tomato paste, coconut milk, and yogurt. Cook, while stirring constantly, for 4-6 minutes. Towards the end, mix in peeled and sliced potatoes and green beans. Allow to set for a short time, salt to taste and serve with mint leaves sprinkled on top. A hint: If you should use ground ginger powder instead of root ginger, add ground ginger together with other spices.
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Preparation Time: 10 min |
Serves: 4 |
| Recipe Origin: India |
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Submitted by: |
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Robbie and Claire
Netherlands |
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| This recipe has been viewed 15189 times. |
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