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Curry
Curry

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We hope you got benefit from reading it, now let’s go back to curry recipe. You can have curry using 14 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Curry:
  1. Provide 500 g lamb and/or pork
  2. Take 2 medium size potatoes chopped into large chunks
  3. Get 1 tin chopped tomatoes
  4. Use 1 onion
  5. You need 2 tablespoons neutral flavoured oil
  6. You need 6 peppercorns
  7. Use 1 tablespoon chilli flakes or dried chilli (obviously the more you add, the hotter the curry)
  8. Prepare 2 teaspoon turmeric
  9. Provide 1 teaspoon coriander seeds
  10. You need 1 teaspoon mustard seeds
  11. Prepare 1 teaspoon cumin seeds
  12. Prepare 1 teaspoon asafoetida (optional, but it really does make the curry delicious!)
  13. Provide 1 tablespoon curry powder (garam masala)
  14. You need 5 cardamom pods
Instructions to make Curry:
  1. Begin by heating the oil in the bottom of the pressure cooker to very hot
  2. Add all the spices except for the turmeric, asafoetida and curry powder. Fry until the spices become aromatic.
  3. Add the onion, turmeric and asafoetida. Fry until the onion becomes soft.
  4. Add the chopped tomatoes.
  5. Add the meat. Do not sear beforehand. The idea is that the meat is to absorb the flavours of the curry. Not searing the meat also ensures that it remains tender.
  6. Add the potatoes.
  7. Taste for seasoning. If the curry needs more heat, add more chilli flakes.
  8. Put the lid of the pressure cooker on and allow it reach high pressure. Lower the heat and let cook for 16 minutes. Allow the pressure to dissipate and remove the lid. Otherwise, if cooking in a pot, bring to a simmer over a gentle heat, stirring every now and then to make sure it doesn't 'catch' on the bottom. Cook until reduced and thickened. A good way to know if the curry is ready, is to check if the potatoes are cooked.
  9. To thicken the curry 'sauce', crush a few of the potato pieces with a fork and stir in…
  10. Mix and serve with rice. I like to sometimes add a dollop of natural yoghurt on top of each serving. In Asia and Africa, curries are often served with chopped bananas on top and a chutney or atjar (not shown in my picture).

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