Ingredients
-
1/2
-
1/4
-
1/4
-
1 1/2
-
1
-
1 1/2
-
1
-
3
-
1/2
-
2
-
-
-
-
-
Directions
Curry,A flavorful Curry that works well with any meat. I have used it with Goat, Oxtail, and Turkey Breast so far and they all tasted wonderful. The tougher the meat the better it seems to taste. Picture is a Goat Curry served on organic Brown Basmati. Recipe is modified from a recipe on Food Network.,A flavorful Curry that works well with any meat. I have used it with Goat, Oxtail, and Turkey Breast so far and they all tasted wonderful. The tougher the meat the better it seems to taste. Picture is a Goat Curry served on organic Brown Basmati. Recipe is modified from a recipe on Food Network.
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Steps
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1
Done
|
Place First 3 Ingredients in a Bowl That Will Be Big Enough to Hold All of the Meat With Some Room Still at the Top. |
|
2
Done
|
Place the Next 4 Ingredients in a Mortar and Pestle and Grind to Break Down the Red Pepper Flakes and Incorporate Together, or Lightly Grind in a Spice Mill. Add This to the Bowl With Your First 3 Ingredients and Mix Well. |
|
3
Done
|
Add Whichever Meat You Are Using to the Bowl and Mix Well to Ensure All Surfaces of the Meat Are Coated. Cover and Refrigerate For 24 Hours. |
|
4
Done
|
in a Large Covered Fry Pan or Large Dutch Oven, Melt Coconut Oil on Medium Heat Until Hot. Add Meat and Any Remaining Marinade. Brown Meat For About 10-15 Minutes. |
|
5
Done
|
Add Coconut Milk and Once It Comes to a Boil, Cover, Reduce Heat, and Simmer For 2 Hours. |
|
6
Done
|
After 2 Hours, Add Remaining Ingredients, Stir, Cover, and Simmer For 1 Hour. |
|
7
Done
|
Serve Over Rice, Orzo, Potatoes, Pasta, Whatever You Like! |
