spicy mutton curry

3tblsp   ghee
300       water
1tsp      garam masala
600g     mutton
             salt

spices
6            cloves  
2            cinnamon  stick
6            black peppercorns
2            brown cardamoms
1tsp       black cumin seeds

vegetable mixture
4 green cardamoms
2tbp       ghee
1            onion (chopped)
4tbsp     tomato  puree
1 cup     curd

paste
1             onion(chopped)
6             garlic
1tbp        coriander seeds roasted
1tbp        ginger (crushed)
1tsp         red chili powder
1/12tsp   turmeric powder

Methoed

• Melt the ghee in a saucepan and cut the meat into 1-inch cubes.
• Fry the bay leaf, meat and spices gently for 15 minutes. Transfer to a plate.
• For a vegetable mixture, melt the ghee and fry the onions and cardamom until golden. Mix in the tomato puree.
• Grind all the paste ingredients together until a smooth paste. Mix the paste into vegetables and cook, stirring continuously, for 5 minutes.
• Add the water. Cover and simmer for 21/2 hours, or until the meat is tender.
• Serve sprinkled with garam masala powder.

Roasted Pork Loin with Honey mustered vinigtate

Thai style Coliflower Curry

Ingredients

• 2 tab        vegetable oil
• 1/4 cup    Thai red curry powder
• 1              large white onion, finely diced
• 1              red bell pepper, finely diced
• 1              head cauliflower, chopped
• 4              medium potatoes, peeled and chopped
• 1 can         coconut milk
• 1               bunch lemongrass, cleaned and chopped
•                  juice of 2 limes

Method

Make a paste with the Thai Red Curry seasoning and water.
Heat a large pot with 2 teaspoons oil. Add the onion and bell peppers. Cook over medium heat, stirring often, for a couple minutes.
Add the curry paste and blend. Slowly add the coconut milk, whisking to blend. Add the cauliflower and potatoes. Add the lemongrass and lime juice.
Bring to simmer, and cook for 30-40 minutes until the potatoes are done.

Chicken Curry with Potatoes

Ingredients

• 2 tablespoons  oil
• 2 large onions, diced
• 1 tablespoon ginger-garlic paste
• 2 large tomatoes, diced
• 1 teaspoon cayenne pepper, or more to taste
• 1 teaspoon curry powder
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 4 skinless, boneless chicken breast halves - cut into bite-size pieces
• 2 large red-skinned potatoes, chopped
• 1/2 cup fresh cilantro

Methord

1. Heat the oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.

2. Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.

Dhal Curry

Ingredients:

·        
 1/2 cups     Dhal washed and drained

·          6 cups        Water

·          1 tbs          Vegetable oil

·          1 cup         Chopped onion

·         2 tsp           Chili powder

·         2                 Turmeric powder

·          2                cloves garlic, minced

·          1 tsp           curry powder

·          1 tsp           cumin seeds

·        
 2                 tomatoes,
                  salt to taste

·                           pepper to taste

Method

In large saucepan, combine Dhal  and water.

Then mixed with turmeric and chili powder.

Bring to a boil; reduce heat to low and simmer,
partially covered, 10 to 15  minutes, or until
dhal  are tender, occasionally skimming off
foam and stirring to prevent sticking.

In a large skillet, heat oil over medium heat.
Add onion, garlic, curry powder and cumin seeds;
cook until onion is tender. stir in tomatoes, Season with salt and pepper.

When lentils are tender , stir into onion
mixture; cook, covered, about 5 minutes,

.

Sri lankan Vegetable curry

• 3 Medium Green Chiles -- finely chopped
• Carrots, bottle gourd,beans,beetroot sliced
• 1 Medium Onion -- finely chopped
• 1/2 Teaspoon Turmeric
• 1 Stick Cinnamon
• 3 Cloves Garlic -- finely chopped
• 1 Teaspoon Ginger -- finely chopped
• 1 Teaspoon Lemongrass
• Salt -- to taste
• 3 Cups Coconut Milk
• 2 Cups Water

Directions In soup pot, combine chilies, onion, turmeric, cinnamon, garlic, ginger, lemongrass, 1 cup coconut milk, water, and salt. Simmer 10 minutes. Add vegetables and cook until tender. Add remaining coconut milk. Simmer 5 minutes Serve over rice.