Thursday, December 13, 2012,3:20 AM
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PrintCHILLI MEAT WITH CURRY LEAVES
Serves :
5
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a wok or large, pan and fry the onion, ginger, garlic and curry leaves until the onion is soft. Add the curry paste, chilli with five-spice powder, turmeric and salt.
- Add the meat and stir well over a medium heat to seal and evenly brown the meat pieces. Keep stirring until the oil separates. Cover and cook for about 15-20 minutes.
- Stir in the coconut milk and simmer, cook until the excess liquid is reduced. Garnish and serve with any Indian bread.
INGREDIENTS
- 1 kg lean lamb, beef or pork, cubed
- 25 ml IDHAYAM sesame oil
- 50 grams extra hot curry paste, or hot curry powder
- 150 ml thick coconut milk
- 1 tablespoon chilli powder
- 1 large onion, finely sliced
- 2 inch piece fresh root ginger, grated
- 1 teaspoon five-spice powder
- ½ teaspoon ground turmeric
- 4 garlic cloves, crushed
- Few curry leaves
- Salt, to taste
- Red onion, finely sliced, to garnish
- Indian bread to serve
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