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Coyote Curry
I am completely in love with this recipe. I took time to understand and learn the Indian spices, and created this dish over time after lots of so-so first attempts (don't ask my roomate about those, please) but this came out and I'm happy with it. I like it hot myself, so I add lots of diced dried chillies, but it does not have to be hot, but its better at least moderately warm / hot.
This isn't a dish you will really find in an Indian resturant - the style and simplicity are more of something you would find in a standard Indian housewive's kitchen on a normal day.
Ingredients
* 1 lb Diced Mutton
* 1 Large Yellow Onion, Sliced
* 2 Large Tomatoes, Diced
* 10 oz Tomato Sauce or Puree
* 2 clv Garlic, Crushed
* 1 T Rai
* 1 T Garam Masala
* 1 1/2 T Turmeric
* 1 pn Asafoetida
* 2 1/2 T Chili Powder
* 2 T Olive Oil
* taste Chopped Dried Chilies
Instructions
Into a large skillet with lid - add olive oil and rai (peppercorns) and heat to a medium high temp.
After it warms well, put in onions and stir till onions sautee to a clear but slightly brown color -- as soon as they are ready, add in the garlic and stir often to prevent the garlic from burning, but allow to cook and release their aroma.
Immediately add the meat and stir often for about 3 minutes, cooking and browning meat, and add half the spice mixture by sprinkling it on over the top of the cooking meat and onions (I add all the dry mixes, Garam, turmeric, hing, pepper flakes, chilly powder in a bowl and blend beforehand, so I can just spoon it out on the dish easily).
Stir gently, letting all the meat and onion mix with the spices, and as the fat reduces as the meat cooks, it makes a gravy of sorts in the skillet. turn down to a medium heat, and stir often for around 5 more minutes, letting the meat cook well. Sprinkle again about half of the remaining spice, and stir some more.
Add the diced tomatoes and stir and incorporate into the meat and onion, then add the tomato sauce and blend in.
Turn the heat down to low after the mixture starts to bubble, and stir in the last of the spices.
Stir until the temprature comes down and the risk of buring or scorching the mixture if left alone is gone. Cover the mixture with a lid, and let it simmer on as low a setting as your stove allows. Stir well every 15 minutes or so.
Now, the key to a good curry is letting it just simmer for a long time. I like to let it simmer at least 4 hours before serving, so after I get the dish simmering, I start preparing the "accessories" (See Below, after Substitutions and Ingredients Notes).
Substitutions
* You may substitute lamb, stew beef, or pork for the mutton, and it will be just as good.
* If you cannot find rai peppercorns, substitute normal peppercorns.
* You may substitute 14 oz canned tomatoes for two fresh tomatoes.
* (Instead of Olive Oil, you may wish to use butter, or better yet, Ghee, which is clarified butter, available in an Indian store)
Ingredients Notes
* Rai are a type of whole pepper corns - any will do but Rai is best.
* Garam Masala - Indian spices are better bought from an Indian store, as they are less blended and bastardized than the commercial ones in a store spicerack and cheaper anyway, but the latter will work in a pinch.
* Asafoetida is sometimes known as Hing spice, and is a common ingredient in Indian cooking. It is difficult to substitute for, although some cookbooks recommend using garlic - but it's not the same.
Notes
Suggested Sides
Basmati rice is the perfect rice complement to the curry. Soak and rinse several times a cup of rice, and depending on your rice cooking method, time it so it will be done at the time you plan to serve and eat. Again, letting the curry simmer for a long long time makes it better, so plan according to your schedule.
Served with a side of Tandori bread, or any pita-like flatbread is good, and a bowl with some Hummus, cratered in the middle and a pool of olive oil inside sprinkled with paprika is a great thing to scoop and dip pieces of the bread in.
I find it best to spread out the rice on the plate, and spoon the curry mixture over the rice. If you would rather use the rice as a side, sprinkle a small amount of cinnamon powder over it to bring out a unique aroma and counterpoint.
Suggested Beverages
Singha - An Indian Beer. Really light and crisp, and a perfect counterbalance to the spices.
Any decent red wine works well.
Good As Leftovers!
Leftovers are easy to refrigerate for a day or two to eat later for lunch, or even breakfast. If you do find yourself doing this, you will note that the flavor takes on a different tone the second time around, and in a good way. So even reheating it for breakfast, it wont come across as the same meal you had the night before, and you can slather on hummus onto pita and take a bite of it, then a spoonful of curry, using the bite of bread in place of fresh cooked rice (in the morning I'm not up for getting rice going - I like to heat and eat and head to work - I will wake up later to think 8=P ) It can be frozen and reheated.
Bon Apitit !
-----------------------------------------
Coyote Curry
I am completely in love with this recipe. I took time to understand and learn the Indian spices, and created this dish over time after lots of so-so first attempts (don't ask my roomate about those, please) but this came out and I'm happy with it. I like it hot myself, so I add lots of diced dried chillies, but it does not have to be hot, but its better at least moderately warm / hot.
This isn't a dish you will really find in an Indian resturant - the style and simplicity are more of something you would find in a standard Indian housewive's kitchen on a normal day.
Ingredients
* 1 lb Diced Mutton
* 1 Large Yellow Onion, Sliced
* 2 Large Tomatoes, Diced
* 10 oz Tomato Sauce or Puree
* 2 clv Garlic, Crushed
* 1 T Rai
* 1 T Garam Masala
* 1 1/2 T Turmeric
* 1 pn Asafoetida
* 2 1/2 T Chili Powder
* 2 T Olive Oil
* taste Chopped Dried Chilies
Instructions
Into a large skillet with lid - add olive oil and rai (peppercorns) and heat to a medium high temp.
After it warms well, put in onions and stir till onions sautee to a clear but slightly brown color -- as soon as they are ready, add in the garlic and stir often to prevent the garlic from burning, but allow to cook and release their aroma.
Immediately add the meat and stir often for about 3 minutes, cooking and browning meat, and add half the spice mixture by sprinkling it on over the top of the cooking meat and onions (I add all the dry mixes, Garam, turmeric, hing, pepper flakes, chilly powder in a bowl and blend beforehand, so I can just spoon it out on the dish easily).
Stir gently, letting all the meat and onion mix with the spices, and as the fat reduces as the meat cooks, it makes a gravy of sorts in the skillet. turn down to a medium heat, and stir often for around 5 more minutes, letting the meat cook well. Sprinkle again about half of the remaining spice, and stir some more.
Add the diced tomatoes and stir and incorporate into the meat and onion, then add the tomato sauce and blend in.
Turn the heat down to low after the mixture starts to bubble, and stir in the last of the spices.
Stir until the temprature comes down and the risk of buring or scorching the mixture if left alone is gone. Cover the mixture with a lid, and let it simmer on as low a setting as your stove allows. Stir well every 15 minutes or so.
Now, the key to a good curry is letting it just simmer for a long time. I like to let it simmer at least 4 hours before serving, so after I get the dish simmering, I start preparing the "accessories" (See Below, after Substitutions and Ingredients Notes).
Substitutions
* You may substitute lamb, stew beef, or pork for the mutton, and it will be just as good.
* If you cannot find rai peppercorns, substitute normal peppercorns.
* You may substitute 14 oz canned tomatoes for two fresh tomatoes.
* (Instead of Olive Oil, you may wish to use butter, or better yet, Ghee, which is clarified butter, available in an Indian store)
Ingredients Notes
* Rai are a type of whole pepper corns - any will do but Rai is best.
* Garam Masala - Indian spices are better bought from an Indian store, as they are less blended and bastardized than the commercial ones in a store spicerack and cheaper anyway, but the latter will work in a pinch.
* Asafoetida is sometimes known as Hing spice, and is a common ingredient in Indian cooking. It is difficult to substitute for, although some cookbooks recommend using garlic - but it's not the same.
Notes
Suggested Sides
Basmati rice is the perfect rice complement to the curry. Soak and rinse several times a cup of rice, and depending on your rice cooking method, time it so it will be done at the time you plan to serve and eat. Again, letting the curry simmer for a long long time makes it better, so plan according to your schedule.
Served with a side of Tandori bread, or any pita-like flatbread is good, and a bowl with some Hummus, cratered in the middle and a pool of olive oil inside sprinkled with paprika is a great thing to scoop and dip pieces of the bread in.
I find it best to spread out the rice on the plate, and spoon the curry mixture over the rice. If you would rather use the rice as a side, sprinkle a small amount of cinnamon powder over it to bring out a unique aroma and counterpoint.
Suggested Beverages
Singha - An Indian Beer. Really light and crisp, and a perfect counterbalance to the spices.
Any decent red wine works well.
Good As Leftovers!
Leftovers are easy to refrigerate for a day or two to eat later for lunch, or even breakfast. If you do find yourself doing this, you will note that the flavor takes on a different tone the second time around, and in a good way. So even reheating it for breakfast, it wont come across as the same meal you had the night before, and you can slather on hummus onto pita and take a bite of it, then a spoonful of curry, using the bite of bread in place of fresh cooked rice (in the morning I'm not up for getting rice going - I like to heat and eat and head to work - I will wake up later to think 8=P ) It can be frozen and reheated.
Bon Apitit !
Category Story / All
Species Canine (Other)
Gender Any
Size 50 x 50px
Comments