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Kawswea Recipe

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This recipe for Kawswea, by , is from The Intelligencer Cookbook Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Gwen Francis Easton, R.R. # 6, Belleville (1985)

Category:
Category:

Ingredients:  
Ingredients:  
1 kg leg of mutton (cut in 1" bits)
1 1/2 c onions
1/2 c garlic chopped
1/2 c ginger chopped
1/2 kg ripe tomatoes chopped
2 sticks cinnamon
4 cloves
2 cardamons
1 bay leaf
2 c thick coconut milk
1 c cooking oil
2 tbsp. all purpose flour

Directions:
Directions:
Boil 2 pkg Chinese noodles, one pkg at a time in plenty of boiling water for 10 min. Strain and soak in very cold water for 5 min. Drain well and mix with salt and a little oil tossing well and leave aside. Put the chopped onion, garlic and ginger (and if you like chili hot, add chili powder to taste), and put through a blender keeping it coarse enough paste. Take the mutton pieces and put in a pot with water, par boiling it with the bones. Salt to taste. Keep aside then take another pot and fry all the spices that have been blended to a coarse enough paste in oil. Keep frying and adding a little water at a time so as not to burn it for 20 min. Add the mutton pieces with the soup it was boiled in. Should not be more than 1/2 c. Throw in the chopped tomatoes and fry until the oil stands out. Add cinnamon, cloves, cardamom and bay leaf. Add thick coconut milk, add more water if curry is too thick. Simmer on low heat for 15 min and then serve over noodles and garnish.

Number Of Servings:
Number Of Servings:
Serves 8
Personal Notes:
Personal Notes:
Garnish:
2 cups green onions with the stems chopped up fine and fried crisp
1 c fresh garlic, fried to a crisp
1 c chopped green colliander leaves fried to crisp, or chopped fine and sprinkled on kawswea.

This is an Anglo Indian dish from India.

 

 

 

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