"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pamela's Indian Curry Recipe

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This recipe for Pamela's Indian Curry, by , is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracy Gibbons
Added: Saturday, November 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 chopped onions
6-8 whole cloves
1 Tbsp vegetable oil
3-4 cloves garlic, peeled and chopped
1 inch fresh ginger, peeled and chopped
1 tsp chili powder
1 1/2 tsp turmeric
1 1/4 tsp garam masala
4 tsp ground cumin
2 tsp salt (to taste)
1 lb meat (chicken, lamb or beef) cut into bite-sized pieces
1 (15 oz) can diced tomatoes

Directions:
Directions:
Fry onion and cloves in oil on low heat about 5 minutes; until soft. Crush garlic and ginger in pestle and mortar (or food processor). Add to onion mixture and cook on medium heat until brown. Lower heat.

Add spices (chili powder through salt) and a bit of water from the pestle and mortar. Add meat and cook until brown. Add tomatoes and simmer for as long as you can stand to smell it without eating it!

Personal Notes:
Personal Notes:
Pamela, Darren's mother, is from India. This is the real stuff!

 

 

 

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