Parsee Alpaca & Potato Curry Masala
Bought a beautiful spice mix from my favourite spice shop, Mudgeeraba Spices (in Qld) and also bought some Alpaca meat at the good food and wine expo. Lets see how they go together FYI 'spices' refers to the spice blend I bought which is 'Parsee Chicken & Potato Curry Masala'
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INGREDIENTS
Nutrition- 2kg alpaca meat (osso bucco cut)
- 120g ghee
- 1finely chopped onion
- 2tablespoons garlic paste
- 2tablespoons ginger paste
- 400
- 2
- 70g spices
- 4cups coconut cream
- 2teaspoons salt
- 400g potatoes
- 400g firm panir
- 4cups rice
- 1⁄2cup flour
- 1tablespoon spices
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DIRECTIONS
- Coat the meat in the coating mix (last two ingredients).
- In a saucepan melt the ghee.
- Add the onions, garlic, ginger and carrots and fry until golden brown.
- Add the Parsee Chicken and Potato Curry Masala and cook until aromatic, approximately 1 minute, stirring well.
- Add the Alpacca to the pan cooking on high heat until the meat is lightly browned. Then add the paneer.
- Add the coconut cream, tomatoes and salt to the pan and bring to the boil and simmer covered until the meat is tender.
- Reduce the liquid by simmering with the lid off until the desired consistency is reached.
- Slice and fry the potato slices, then garnish the curry with them and serve on rice.
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