Curry

Submitted by danno 50

"A flavorful Curry that works well with any meat. I have used it with Goat, Oxtail, and Turkey Breast so far and they all tasted wonderful. The tougher the meat the better it seems to taste. Picture is a Goat Curry served on organic Brown Basmati. Recipe is modified from a recipe on Food Network."

 

• Ready In: 4hrs 15mins
• Ingredients: 15
• Serves: 6

ingredients

• 1⁄2 cup soy sauce
• 1⁄4 cup curry powder
• 1⁄4 cup chopped garlic
• 1 1⁄2 tablespoons dried basil
• 1 tablespoon crushed red pepper flakes
• 1 1⁄2 teaspoons dried oregano
• 1 teaspoon ground black pepper
• 3 lbs lamb, cut into 2 inch cubes. (or meat of your choice)
• 1⁄2 cup coconut oil
• 2 (400 ml) cans coconut milk
• 1 large onion, chopped
• 1 large bell pepper, chopped
• 1⁄2 cup chopped carrot
• 1⁄4 cup chopped green onion
• 4 bay leaves

directions

1. Place first 3 ingredients in a bowl that will be big enough to hold all of the meat with some room still at the top.
2. Place the next 4 ingredients in a mortar and pestle and grind to break down the red pepper flakes and incorporate together, or lightly grind in a spice mill. Add this to the bowl with your first 3 ingredients and mix well.
3. Add whichever meat you are using to the bowl and mix well to ensure all surfaces of the meat are coated. Cover and refrigerate for 24 hours.
4. In a large covered fry pan or large dutch oven, melt coconut oil on medium heat until hot. Add meat and any remaining marinade. Brown meat for about 10-15 minutes.
5. Add coconut milk and once it comes to a boil, cover, reduce heat, and simmer for 2 hours.
6. After 2 hours, add remaining ingredients, stir, cover, and simmer for 1 hour.
7. Serve over rice, orzo, potatoes, pasta, whatever you like!