Recipe by jenny butt
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).
Top Review by Chocolatl
Ooh, this is tasty! It's a very interesting combination of sweet, savory, and spicy flavors. I 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.
- 500 g beef or 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
- 1 whole hot pepper (no breaks in it)
- 3 -4 cups water
- 50 g curry powder (either mulligatawny or Malay or Singapore)
Directions See How It's Made
- Put oil in stockpot, and heat until almost smoking.
- Remove from heat and ADD sugar, return to heat.
- Let sugar caramelize until a golden brown color; ADD meat of choice and stir, browning all pieces.
- Add all onions and garlic; stir until onions are transparent.
- Lower heat, put lid onto pot; simmer a few moments making sure that nothing sticks to pot.
- Mix curry powder in 2 cups of water, and ADD to pot.
- Add WHOLE pepper. Simmer until meat is tender, topping up with water to ensure nothing sticks to pot and there is plenty of liquid.
- MAKE SURE NOT TO BURST WHOLE PEPPER.
- When meat is cooked, remove whole pepper and discard.
- ADD coconut cream/milk; stir to blend.
- Serve hot with hot cooked rice.