"Ceylonese" pork or beef curry
Знадоби
1 1/2 pound pork butt (after trimming off fat) or stewing beef, in 1 січня / 4-inch cubes3 stalks lemon grass, fatter half well bruised, top half discarded
2 pounds russet potatoes, peeled and cut in 1 січня / 4-inch chunks
1 very large or 2 medium-large onions, diced
1 large bell pepper, red or green, in 1-inch squares
1/2 (14-ounce) can unsweetened coconut milk (freeze the remainder)
2 cans water
3 tablespoons canola oil
2 large cloves garlic
1/2 inch fresh ginger
4 whole cardamoms
4 whole cloves
5 teaspoons ground coriander
3 teaspoons turmeric
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon ground fennel
1/4 to 1/2 teaspoon cayenne
1/4 teaspoon cinnamon
1/8 teaspoon black pepper
2 1/2 teaspoons salt, divided, plus to taste
1 tablespoon vinegar
Як готувати
Prepare the meat. Heat large pot with coconut milk, water, and lemon grass. Boil 5 minutes, then add meat part at a time, letting outside lose the raw color before adding the next portion. Cover, and simmer, stirring occasionally, until meat is becoming tender (pork 25-35 minutes, beef 55-65 minutes).Meanwhile prepare remaining ingredients. Store cut potatoes in water. Combine dry ground spices, 1 1/2 teaspoons salt, plus vinegar.
While meat is cooking, in a separate pan, gently fry onions plus whole spices in oil until onions start to turn golden. Lower heat. Add garlic and ginger. Fry 1 minute, stirring frequently. Add ground spice mixture. Stir and fry 2 minutes. Add several tablespoons water and set aside until needed.
When meat is nearly tender, add potatoes plus 1 teaspoon salt. Simmer, stirring occasionally, until potatoes are becoming tender.
Stir in fried spices. Simmer several minutes. Add bell pepper. Simmer, stirring occasionally, until meat, potatoes, and peppers are tender. Taste, and add salt to taste.
The curry can be served now, but is richer if stored and reheated. Taste and add salt, if needed.
