Ingredients
-
1
-
1/2
-
1/2
-
1 1/2
-
1 1/2
-
1
-
2
-
1
-
2
-
2
-
1
-
1/4
-
2
-
-
Directions
Dried Fruit Lamb (Or Beef) Curry, I’m posting this for ZWT 2006 (African Region) It is an African Curry dish and as I love Curry and also love fruit in savory dishes I thought it might be a good one in case anyone else shares these same likings , I’m posting this for ZWT 2006 (African Region) It is an African Curry dish and as I love Curry and also love fruit in savory dishes I thought it might be a good one in case anyone else shares these same likings
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Steps
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1
Done
|
Combine the Apples, Prunes and Raisins in a Bowl, Pour the Water Over Them and Let Soak For at Least an Hour, Turning the Fruit Occasionally. |
|
2
Done
|
Dry the Cubed Meat With a Paper Towel and Sprinkle Them With the Salt. |
|
3
Done
|
in a Heavy Large Skillet, Heat the Oil Over Moderate Heat Until It Is Hot Enough That a Haze Forms Above It; Brown the Meat in the Hot Oil in 2 or 3 Batches, Turning the Meat Even Ly to Get Them a Good Rich Brown Color; as They Brown Transfer to a Plate and Set Aside. |
|
4
Done
|
Pour Off All but About 2 Tbsps of the Fat from the Pan and Drop in the Onions; Stir Constantly and Scrape Up the Browned Bits from the Bottom of the Pan; Cook the Onions For About 3 to 4 Minutes, Until They Are Soft. |
|
5
Done
|
Reduce the Heat to Low, Add the Curry Powder and Stir For 2 Minutes or So to Toast the Curry a Bit, Thus Intensifying It's Flavor ( a Step You Should Always Take When Using Curry Powder; It Leeches Any Bitterness from Some of the Stronger Spices in Curry). |
|
6
Done
|
Return the Meat to the Pan, Along With Any Liquid That Has Accumulated Around It; Stir in the Fruits Along With Their Soaking Water, the Vinegar and the Lemon Juice. |
|
7
Done
|
Bring to a Boil Over High Heat, Then Reduce the Heat to Low. |
|
8
Done
|
Partially Cover the Skillet and Simmer For About One Hour or Until the Meat Is Tender and Shows No Resistance When Poked With a Sharp Knife. |
|
9
Done
|
Check the Pan Periodically and If It Looks Too Dry, Add Up to a 1/4 Cup Water, a Few Tablespoons at a Time; When the Curry Is Done However, Most of the Liquid Should Be Dried Up as This Is a Dryer Curry not a Soupy One. |
|
10
Done
|
Taste For Seasoning and Mound the Curry on a Heated Platter; Just Before Serving Sprinkle With the Peanuts and Slice the Bananas and Arrange Around the Curry. |
|
11
Done
|
Serve With Hot Rice, Preferably Jasmine, and Your Favorite Chutney. |
|
12
Done
|
Also, I Like a Hotter Curry and Have Found That Adding an Additional 1/2 Tbsp of Curry Powder or Paste Does the Trick, Especially If I Am Serving With a Hot Chutney. |
