This dish is almost over-the-top with flavor, in my opinion, but my husband loves it and won't have it any other way. You can cut the amount of the spices if you want to tame it down, or dilute the spice with coconut milk or additional yogurt.
I make an infinite number of variations on this dish for my family, based largely on what's in the fridge or the garden, and we always love it. However you make it, you'll love how easy this is to throw together and how healthy it is for you!
Spicy Indian Curry
Serves 6.
5 tablespoons oil
1 teaspoon mustard seed
8 ounces tomato sauce
3 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 to 2 teaspoons red pepper flakes, to taste
1/2 teaspoon salt
1 inch piece fresh ginger, peeled and minced
4 cloves garlic, peeled and minced
1/2 cup plain yogurt
2 pounds boneless country style ribs, cubed
One medium onion, diced
One large carrot, peeled and grated
Cilantro for garnish
5 tablespoons oil
1 teaspoon mustard seed
8 ounces tomato sauce
3 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 to 2 teaspoons red pepper flakes, to taste
1/2 teaspoon salt
1 inch piece fresh ginger, peeled and minced
4 cloves garlic, peeled and minced
1/2 cup plain yogurt
2 pounds boneless country style ribs, cubed
One medium onion, diced
One large carrot, peeled and grated
Cilantro for garnish
Preheat the oven to 325F.
Heat oil with mustard seed in a skillet over medium heat until the seeds start popping. Stir tomato sauce into the pan and bring to a simmer. Add all the remaining spices and the yogurt to the pan and whisk until smooth. Bring to a gentle simmer for several minutes while you place your pork, onion and carrot in an oven-safe crock with a lid.
Stir the sauce into the pork mixture. Cover and bake for 2 hours. Check meat for tenderness and cook up to 30 minutes more if the meat is tough. Top with chopped cilantro. Serve warm with naan bread.
Enjoy!
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