All Curries that goes in to Lumprice
Ingredients
1 small fowl, 1/2 lb beef, 1/4 lb mutton, 1/4
lb lean pork, 1/4 ox liver,(optional) , 1 dst
spn sliced red onions,1 dst spn ghee or
dripping, 1/4 tspn fenugreek , 1 dst spn
roasted curry powder ( coriander, white
cumin, sweet cumin), 3" piece of rampa, 25
dry chilies ( roasted dark and ground), 1/4 lb
dried prawns ( roasted and pounded), 1/2
stem lemon grass, 10 cardamoms(ground), a sprig of curry leaves, juice of 1 lime, 1 tblspn vinegar, 5 cloves garlic(chopped), 3 slices green ginger, 1/4 tspn of cinnamon, 1/2 tsp saffron, 3 cups thick coconut milk, salt.
Method
Partially boil the fowl, beef, mutton, and ox liver, and keep the stock for boiling the rice .Cut the different meats and the pork and the fowl (removing all the bones) into very small pieces and place in a clay 'chatty' pot with the coconut milk, the ground ingredients, garlic, ginger, cinnamon, fenugreek , and half each of the onions, rampe, lemon grass and curry leaves, and boil until the meat is tender. Add the prawns, cardamoms and lime when the curry is half cooked. Heat the ghee in another clay 'chatty pot' and fry the remainder of the ingredients. Then turn in the meat preparation and allow to simmer for a few minutes longer. Add salt to taste.
Ingredients
1 small fowl, 1/2 lb beef, 1/4 lb mutton, 1/4
lb lean pork, 1/4 ox liver,(optional) , 1 dst
spn sliced red onions,1 dst spn ghee or
dripping, 1/4 tspn fenugreek , 1 dst spn
roasted curry powder ( coriander, white
cumin, sweet cumin), 3" piece of rampa, 25
dry chilies ( roasted dark and ground), 1/4 lb
dried prawns ( roasted and pounded), 1/2
stem lemon grass, 10 cardamoms(ground), a sprig of curry leaves, juice of 1 lime, 1 tblspn vinegar, 5 cloves garlic(chopped), 3 slices green ginger, 1/4 tspn of cinnamon, 1/2 tsp saffron, 3 cups thick coconut milk, salt.
Method
Partially boil the fowl, beef, mutton, and ox liver, and keep the stock for boiling the rice .Cut the different meats and the pork and the fowl (removing all the bones) into very small pieces and place in a clay 'chatty' pot with the coconut milk, the ground ingredients, garlic, ginger, cinnamon, fenugreek , and half each of the onions, rampe, lemon grass and curry leaves, and boil until the meat is tender. Add the prawns, cardamoms and lime when the curry is half cooked. Heat the ghee in another clay 'chatty pot' and fry the remainder of the ingredients. Then turn in the meat preparation and allow to simmer for a few minutes longer. Add salt to taste.
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