Meat Curry

Submitted 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)."

 

• Ready In: 2hrs 30mins
• Ingredients: 12
• Yields: 1 ppot
• Serves: 4-6

ingredients

• 500 500 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
• salt
• 1 whole hot pepper (no breaks in it)
• 3 -4 cups water
• 50 g curry powder (either mulligatawny or Malay or Singapore)

directions

1. Put oil in stockpot, and heat until almost smoking.
2. Remove from heat and ADD sugar, return to heat.
3. Let sugar caramelize until a golden brown color; ADD meat of choice and stir, browning all pieces.
4. Add all onions and garlic; stir until onions are transparent.
5. Lower heat, put lid onto pot; simmer a few moments making sure that nothing sticks to pot.
6. Mix curry powder in 2 cups of water, and ADD to pot.
7. Add WHOLE pepper. Simmer until meat is tender, topping up with water to ensure nothing sticks to pot and there is plenty of liquid.
8. MAKE SURE NOT TO BURST WHOLE PEPPER.
9. When meat is cooked, remove whole pepper and discard.
10. ADD coconut cream/milk; stir to blend.
11. Serve hot with hot cooked rice.

Reviews

[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.

 

[Jewelies]

I love Caribbean food (especially Trinidad) and the flavour of this curry is excellent. I followed the recipe exactly using chicken and Malay curry powder and adding the worchestershire sauce to the first 2 cups of water. I used a Scotch Bonnet pepper which I believe is the only pepper to use as it has an amazing flavour and really made this dish - the aroma while cooking is unreal! I let it simmer away all afternoon on very low and used all 4 cups of water, adding salt at this stage to taste. I served with roti, which I brought in the freezer section of my Chinese Grocery shop, and rice. Next time I will try either gravy beef (Australian term for stew beef) or lamb. Thanks for posting this Jenny I've been wanting a traditional recipe for Caribbean curry for a long time and I will use this alot - I'm really looking forward to trying all your other recipes.