East Indian Curry - Recipe

Recipe Index	New Recipes ~ everyday ~	Rated Recipes tested and reviewed	Popular Recipes fun!	Cooking Times & Temps for various meats and cuts	Unit Conversion cups, ounces, tbsp.	Diet & Health vitamins, minerals	Nutrition Facts


EAST INDIAN CURRY
2 tbsp. butter 1 or 2 slices onion 2 or 3 tbsp. curry powder 1 1/2 lb. cubed lamb or beef 1 bay leaf 1 or 2 canned tomatoes, plus 1 tbsp. juice Pinch of saffron 3 cardamon seeds 1 clove garlic 3 whole cloves 1 cinnamon stick, broken in pieces 1 tsp. shaved ginger root 1 tbsp. lemon juice Salt to taste Tabasco sauce (optional) use sparingly for a hotter curry Melt butter in large iron skillet; add onions and saute gently. Add curry powder and mix thoroughly. Add meat and rest of ingredients except lemon juice and salt. Fill skillet with water and simmer gently 1 hour or until mixture is reduced to a thick sauce. Add lemon juice and salt to taste. Remove garlic clove and whole spices. Serve over rice. Serves 4-6. Meat used in this recipe may be fresh or leftovers. Vegetables may be added. Leftover or fresh or thawed frozen vegetables such as carrots, green beans, lima beans or peas or any combination of these as well as mushrooms may be used. Have available dishes of condiments such as mango chutney, chopped hard cooked eggs, chopped peanuts or cashews and banana chutney. Any or all of these may be used on top of each serving.

Related recipes

recipe reviews
East Indian Curry

· Sep 24 · #109786

Reba Kochersperger (Texas) says:

OMG! My first attempt to cook lamb -- plus I wanted to experiment with the spices I brought home from Istanbul this summer. This recipe was perfect for both! I varied it some (fresh tomatoes instead of canned, more onions), but it smelled and tasted SO GOOD -- reminded me of the restaurants in Turkey. And it was much easier than I expected -- just throw it all in the pot. Pefect!

· Sep 9 · #130377

Karen (California) says:

I tried this with beef the first time; it wasn't great, but it was good (I didn't have quite enough curry). On my second try, I used lamb, and added cubed and sauteed eggplant, plus a little shake of cayenne. Delicious! It was also good with a little Greek yogurt stirred in, but I think Greek yogurt w/honey would've been even better. Thank you!

Related recipe search

“INDIAN CURRY”

New recipes

Top of page

—Recipe Index—

Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables

SUPPORT THIS RECIPE BY SHARING
	Print recipe:	Printer-friendly version
	Link to recipe:	Copy
	Email recipe to:	SendSend