This recipe came from Madhur Jaffrey's Quick & Easy Indian Cooking
. My husband and I really love Indian food, but it can be really rich in the restaurants! I like making our own to control the quality of ingredients and and fat going into the dish. This a super flavorful, slowly simmered meat, a favorite of my husband's. Your taste buds will do a little dance when they encounter all the lovely flavors in this dish. We serve ours with some crispy soccas (recipe to come), Indian seasoned rice, and some vegetables. If gluten is still on your menus, Trader Joe's has TWO great varieties of naan, one fresh, and one frozen!Spice paste:
1 1/2 tablespoons grainy mustard or Dijon
1 1/2 teaspoons cumin
1 1/2 teaspoons turmeric
1/2 teaspoon cayenne pepper (omit or reduce for spice-sensitive, or increase if you like a spicy punch)
1 teaspoon salt
2 teaspoons red wine vinegar
Remaining Ingredients:
2 tablespoons high-heat oil
1 small onion, chopped
6 large cloves garlic, minced
1 1/4 pound boned roast (I have used pork, lamb, AND beef), cut into 1 inch cubes
2/3 cup canned coconut milk (shaken well first!)
2/3 cup water
Mix the spice paste together and set aside. Heat the oil over medium-high heat. Cook the onion until softened and turning brown. Add in the garlic, stir fry for 30 seconds, then add the spice paste. Stir fry for another minute, and then add the meat cubes, stir frying for several minutes. Add in the coconut milk and water, stir to mix. Bring to a boil, cover, and reduce heat to simmer for 60-90 minutes until meat cubes are tender. If it is overly saucy, I usually remove the lid and boil it to reduce the liquid. Likewise, if it seems overly dry, it's OK to add a few more tablespoons of water!This recipe was shared on Pennywise Platter, Whole Foods Wednesday, Gluten Free Wednesday, Real Food Wednesday, This Chick Cooks, What's Cooking Wednesdays
Yum! Another fun new discovery from the Wed blog hop! I love Indian too :) Now, if you can do a allergy-free butter chicken....or khorma.
ReplyDeleteOh my, now THAT is tall order!! We love those too...but all the cream?! But I certainly love a good challenge!
ReplyDeleteI've never eaten Indian food, but that looks really good! And whuddaya know, I have those ingredients in my pantry! :)
ReplyDeleteNo time better than the present Elise...such a flavorful cuisine with tons of unique flavors!! thanks for stopping by, if you make it, let me know how it turn out!
ReplyDeleteI love Indian Food too! I can't wait to make this recipe. I actually made an allergy-free butter chicken. Well, let's just say that I never posted the results on my blog :)
ReplyDeleteKINDRED spirits Michelle...our tastebuds were made from the same old! Butter chicken....I'll have to see a recipe...but butter can be difficult to replace in dishes were it is the star ingredient!
ReplyDeleteI enjoy a good vindaloo and I have to admit I have never made it at home. It sounds so delicious and perfect winter meal. Thanks for sharing it with at at Whole Food Wednesdays. I hope to see you this week. Have a great night.
ReplyDeleteI'm actually making this right now. I couldn't see when to add the salt and vinegar, so I added it to the paste and garlic.
ReplyDeleteIt's smelling really good!
Thaks for pointing that out...I fixed it, and yes, add to the paste!
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