Shelly's Meat Curry Tasty Recipes

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Shelly's Meat Curry

"This is a recipe dictated to me after tons pestering from my nice buddy Shelly from Bangladesh who by no means writes something down. The precise factor about THIS curry is that sooner or later she accidentally used corned red meat and it was FANTASTIC (you could use brisket red meat or lamb alternatively), so I even have adapted it to the recipe. Trust me, when you consume this beef curry you may never need to strive any other, it is THAT properly!"

Ingredients :

1 1/2 cups basmati rice
1 quart water, divided
1/three cup vegetable oil
1 half of pounds corned red meat, cubed
1/2 cup diced onion
2 cloves garlic, chopped
1 tablespoon floor ginger
2 teaspoons floor turmeric
2 teaspoons ground coriander
2 teaspoons salt
1 half of teaspoons chili powder
half teaspoon floor cinnamon
half of teaspoon floor cardamom
2 bay leaves
four potatoes, diced

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H

In a pot, convey the basmati rice and 3 cups water to a boil. Reduce warmness to low, cover, and simmer 20 minutes.
Heat the oil in a big saucepan over medium heat. Brown the corned pork inside the saucepan, and prepare dinner the onion and garlic till soft. Season with ginger, turmeric, coriander, salt, chili powder, cinnamon, and cardamom.
Place the bay leaves within the saucepan, and pour in 1 cup water. Bring to a boil. Mix in the potatoes, lessen heat to low, and simmer 30 minutes. Stir now and again, and upload extra water as needed to hold the ingredients wet.
Cover the saucepan, and retain cooking 10 mins, till potatoes are smooth. Serve the red meat and potato mixture over the basmati rice.

Notes :

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