Meat Curry
Easy
Fairly cheap
Meat Curry featuring Boneless chicken, Boneless mutton, Boneless beef, Boneless pork. 380 kcal per serving.
Prep
15m
Cook
1h 35m
Wait
20m
| Category: | Main Course |
| Seasons |
Ingredients
Ingredients
| 75 g Boneless chicken |
| 75 g Boneless mutton |
| 75 g Boneless beef |
| 75 g Boneless pork |
| 1 Meat bones |
| 500 ml Water (for stock) |
| 1 tbsp Ghee |
| 1 Garlic cloves, finely chopped |
| 1.25 cm Ginger, peeled and finely chopped |
| 0.25 tsp Fenugreek seeds |
| 1 Fresh curry leaves |
| 1.25 cm Rampe (pandan) leaf |
| 0.25 Lemongrass stalk |
| 2.5 cm Cinnamon stick, broken into two |
| 2 Cloves |
| 0.25 Onion, finely chopped |
| 200 ml Water |
| 100 ml Coconut milk |
| 50 g Dried prawns (shrimp), dry-roasted and powdered |
| 0.5 tsp Ground cardamom |
| 0.25 Lime juice |
| 0.5 tsp Ground coriander, lightly roasted |
| 0.5 tsp Ground cumin |
| 0.25 tsp Fennel powder |
| 0.5 tsp Ground turmeric |
| 0.5 tsp Chilli powder |
| 0.5 tsp Salt |
Meat Curry Directions
- Wash the meat, cut it into 2.5cm (1-inch) chunks and put it in a large bowl as you go. Reserve two pieces of each meat for the stock.
- Add all the marinade ingredients into the bowl, and leave to marinate for at least 20 minutes.
- To prepare the stock, put the reserved pieces of meat and the bones into a medium, lidded saucepan, add the water and bring to the boil. Reduce the heat, cover with the lid and simmer until the liquid has reduced by about a third and you have about 300ml of stock left in the pan. It will take about 40 minutes.
- Remove the meat from the stock with a slotted spoon and add it to the marinating meat. Reserve the stock for cooking the rice.
- Heat the ghee in a large saucepan over a low heat. Add the garlic, ginger, fenugreek seeds, curry leaves, rampe leaf, lemongrass, cinnamon stick, cloves and onion, and sauté until the onions are soft and turning golden.
- Add the meat and the marinade, and stir-fry for a few minutes, then add the water and bring to the boil. Reduce the heat, cover and simmer for 40 minutes.
- Then, add the coconut milk, cover and simmer for another 10 minutes until the meat is tender. Add the dried prawns (shrimp) and cardamom, mix well, cover and cook for another 5 minutes or so until the sauce is thick.
- Remove from the heat, add the lime and set aside to serve in the Lamprais parcel.
- Serve the meat curry in Lamprais parcels.
Nutrition facts
Per Serving
| Kilocalorie: | 380 kcal |
| Fibers: | 2 g |
| Carbs: | 12 g |
| Fat: | 24 g |
| Proteins: | 28 g |
