KARAMANACHE

Karamanche
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Ingredients:

1 lb beef
6 dry chillies
1 tablespoonful coriander
1 tea-spoon white cumin
½ tsp large cumin
tsp peppercorns
1 small piece saffron
All ground raw separately
6 dry chillies roasted and powdered fine
6 red onions, half for curry and half for tempering
½ a tea spoon chopped ginger
½ a tea spoon chopped garlic
1 tea spoon chopped fennel
curry leaves and cinnamon
2 green chillies cut into strips
2 tablespoons vinegar
salt
2 tablespoons ghee or coconut oil
milk of ½ a coconut squeezed twice

Method:

Cut the beef into pieces 2 inches square. Add onions, ginger, garlic, green chillies, cinnamon, leaves and fennel. Mix all well in the chatty. Then add the ground curry stuff, salt, vinegar. Mix all and let it stand for 10 minutes. Put in tea cups of water and place on the fire. When half cooked remove all into a bowl. Then put ghee or coco oil into the chatty, and when boiling put back only the beef. When fried brown, remove the meat draining off the oil, and add to the oil a handful of onions and leaves – fry brown. Then put back the meat and sprinkle a pinch of the powdered chili on it. Add the coconut milk (about of a tea-cup) – to the gravy. Add gravy to the meat and cook for about ½ an hour on a slow fire.

Copyright (C) 2007 Paul van Reyk

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