Lamb Or Beef Curry
|Butter||1⁄4 Cup (4 tbs)|
|Onions||3 Large, minced|
|Garlic||3 Clove (15 gm), chopped|
|Curry powder||2 Tablespoon|
|Tomatoes||2 Large, chopped|
|Green apples||2 , sliced|
|Potato||1 , sliced|
|Grated ginger||1 Teaspoon|
|Water||5 Cup (80 tbs)|
|Yogurt/Whipping cream / 2 tablespoons coconut cream||1 Cup (16 tbs)|
|Cashew nuts||1 Tablespoon|
Cut the meat into one-inch cubes.
Heat the butter in a large skillet and fry the onions and garlic until the onions are transparent, stirring continuously.
Add the meat and curry powder and fry until the meat is browned.
Stir in the tomatoes, apples, potato, ginger, and water.
Add salt to taste.
Bring to boil over high heat.
Cover and simmer forty-five minutes to one hour or until the meat is tender.
Add the flour or cornstarch and stir until thickened.
Blend in the yogurt, cream or coconut cream until heated through.
Serve the curry with the cashew nuts or the fresh coriander.
Accompany with rice pilaf.