Simple tasty curry

Thanks to some of the comments. It’s just a curry recipe, no, no, not Moroccan…I’m sorry to get people’s hopes up. That is all it is. If you’ve cooked Indian or sub-continent style curries before and use pre-made curry pastes, with this you won’t. In fact you’re making it yourself. I would take a guess at the flavour being more of an Indian/Pakistani style curry. Try it and let me know how you go.

Takes about 10-15 min to prepare.

Needed:
500g of your choice of meat – I have tried this with Chicken and Lamb.
Can of Chickpeas
Can of Diced Tomatoes (optional)
Garam Marsala, Paprika, Cumin, Ground Coriander, Tumeric and Moroccan spice mix (I use Master Foods for this)
Minced garlic
Minced chilli (optional)
Couscous or rice

Directions:
Defrost 500g of Lamb, Beef or Chicken
Cube two brown onions (approx 2cm)
Heat oil in a wok, then place the cubed onion, lots of each spice, couple teaspoons of minced garlic and minced chilli (only if you want it hotter) with stirring (add more oil if needed and be liberal with the spices, you do need a bit to make up the paste)
Drain and rinse a can of chickpeas
Once the onion starts browning and mixing well with the spices add the chickpeas and keep stirring until browned
Dice or cube your defrosted meat and add to the wok and stir to make sure nothing sticks
Stir in a can of diced tomatoes if desired (this thickens the sauce a little bit)
Once the meat has browned turn the heat down to simmer and place a lid on wok if possible
Let it simmer for about an hour to improve the flavour
Serve on a bed of Couscous or rice

Now this was written in a hurry so I’ll come back and make sure I haven’t missed anything.

Follow Jolly

jolly

Used to be on radio; maybe back on-air again one day. Somewhat creative. Occasionally funny. Lover of Tabasco sauce and beer - not always together. Linux user.
Follow Jolly

jolly

Used to be on radio; maybe back on-air again one day. Somewhat creative. Occasionally funny. Lover of Tabasco sauce and beer - not always together. Linux user.

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