Parsee Alpaca & Potato Curry Masala
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 kg alpaca meat (osso bucco cut)
- 120 g ghee
- 1 finely chopped onion
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 400 g chopped tomatoes
- 2 carrots, chopped
- 70 g spices
- 4 cups coconut cream
- 2 teaspoons salt
- 400 g potatoes
- 400 g firm panir
- 4 cups rice
- 1⁄2 cup flour
- 1 tablespoon spices
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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RECIPE SUBMITTED BY
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