Kilos curry recipe

Raw 
 1
 2
 3
 4
 5
 6
 7
 8
 9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
Here is a mild curry that anyone can enjoy, even those with tender mouths.
Those who like hot curry can add ground chilli powder to suit.
Kilos Curry
 
Ingredients
 
1 kg -------Beef or mutton stew pieces
2    -------Large onions--finely diced
4    -------large cloves garlic-- finely diced
1 Tablespoon Ground Coriander  (fresh leaves are called dhania) read ps
1 Tablespoon Paprika (draws the flavour out of meat) imho
1 Tablespoon RAJAH Mild and Spicy curry powder
1/4 teaspoon Ground Cloves. I dont like using the whole booby traps
1/2 teaspoon Sage
1 Tablespoon Mixed herbs
1 Tablespoon Garum Masala
6 curry tree leaves-- read ps for more info
4 Bay leaves
2 tins Golddish vegetable curry. not the hot for tender mouths or
500g packet of frozen mixed vegetables
 
How to       important---Dont add tomato if you want the curry to last more than a day or two
 
Fry meat cubes till they are slighty browned. Works great it one has meat
thats left over from a braai. In another pan.
Fry onions till light brown then add garlic and fry a bit more then add all
herbs spices and curry leaves and fry for ten minutes or so. stirring often.
Add the two together in a large pot. Rinse pans with boiling water and add
to pot so you lose none of the frying flavours. Add bay leaves.
Add enough boiling water to cover everything and bring to the boil. Dont be
afraid to add too much water as it slowly boils away and makes a nice gravy anyway.
Cover and simmer for 4 hours or more stirring now and again. At this stage I normally
switch off the stove and leave the curry till tomorrow. Bring curry to the boil and add
your vegetables. tinned or frozen. Add water to cover and bring to boil then simmer again
stirring now and again so food doesnt catch at the bottom.
The longer you do this the better the flavour spreads to everything.
You may taste now and again and add whatever you think will make it better.
I normally add cubed potato and simmer till potatos are soft.
Serve with rice or pap. This curry wont burn anyone. Have fed it to 3 and 4 year olds and
they have come back for seconds and even third helpings. With a large pot of curry like this
you can split and freeze some for future quick microwave meals
Frying tomato and onion and adding it to small amounts makes for a new flavour sensation
 
 
PS
  One can plant coriander seeds and use the leaves while frying.
  Curry leaf trees are available at nurseries in the Durban Toti areas that i know of.
  They cant handle very cold weather so plant in pots for cold areas and take in in winter.