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Meat Curry

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Ingredients

Adjust Servings:
500 500 g lamb or 500 g chicken, cut into small pieces
2 large onions, finely chopped
4 - 5 garlic cloves, finely chopped (or to own taste)
1 bunch spring onion, finely cut
1 tablespoon worcestershire sauce
220 ml coconut cream or 220 ml milk
4 tablespoons olive oil
2 tablespoons raw sugar
salt
1 whole hot pepper (no breaks in it)
3 - 4 cups water
50 g curry powder (either mulligatawny or malay or singapore)

Nutritional information

654.6
Calories
413 g
Calories From Fat
45.9 g
Total Fat
20.8 g
Saturated Fat
27.3 mg
Cholesterol
89.7 mg
Sodium
59.5g
Carbs
5.8 g
Dietary Fiber
45.8 g
Sugars
5.9 g
Protein
265 g
Serving Size

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Meat Curry

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    Cuisine:

    Ooh, this is tasty! It's a very interesting combination of sweet, savory, and spicy flavors. used chicken for the meat. The sauce is a little thin; next time I'll add a bit of cornstarch. Thank you very much for posting this unusual and delicious dish. Made for PAC Fall 09.

    • 170 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Meat Curry,I like this recipe because it tastes good–comes from Trinidad. W. I. curry powder, ‘Spices of the Orient’ Flavours Singapore curry OR Mulligatawny OR Malay (either hot/mild).,Ooh, this is tasty! It’s a very interesting combination of sweet, savory, and spicy flavors. used chicken for the meat. The sauce is a little thin; next time I’ll add a bit of cornstarch. Thank you very much for posting this unusual and delicious dish. Made for PAC Fall 09.,I love Caribbean food (especially Trinidad) and the flavour of this curry is excellent. I followed the recipe exactly using chicken and Malay curry powder and adding the worchestershire sauce to the first 2 cups of water. used a Scotch Bonnet pepper which I believe is the only pepper to use as it has an amazing flavour and really made this dish – the aroma while cooking is unreal! I let it simmer away all afternoon on very low and used all 4 cups of water, adding salt at this stage to taste. I served with roti, which I brought in the freezer section of my Chinese Grocery shop, and rice. Next time I will try either gravy beef (Australian term for stew beef) or lamb. Thanks for posting this Jenny I’ve been wanting a traditional recipe for Caribbean curry for a long time and I will use this alot – I’m really looking forward to trying all your other recipes.


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    Steps

    1
    Done

    Put Oil in Stockpot, and Heat Until Almost Smoking.

    2
    Done

    Remove from Heat and Add Sugar, Return to Heat.

    3
    Done

    Let Sugar Caramelize Until a Golden Brown Color; Add Meat of Choice and Stir, Browning All Pieces.

    4
    Done

    Add All Onions and Garlic; Stir Until Onions Are Transparent.

    5
    Done

    Lower Heat, Put Lid Onto Pot; Simmer a Few Moments Making Sure That Nothing Sticks to Pot.

    6
    Done

    Mix Curry Powder in 2 Cups of Water, and Add to Pot.

    7
    Done

    Add Whole Pepper. Simmer Until Meat Is Tender, Topping Up With Water to Ensure Nothing Sticks to Pot and There Is Plenty of Liquid.

    8
    Done

    Make Sure not to Burst Whole Pepper.

    9
    Done

    When Meat Is Cooked, Remove Whole Pepper and Discard.

    10
    Done

    Add Coconut Cream/Milk; Stir to Blend.

    11
    Done

    Serve Hot With Hot Cooked Rice.

    Avatar Of Leilani Cooper

    Leilani Cooper

    Culinary artist infusing her dishes with creativity and a sprinkle of whimsy.

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