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Meat Curry Madras
Hot Meat with Sauce and Potatoes
400g beef or lamb
1 Tbls. oil
2 onions
4 gloves garlic
1 Tbls. grated root ginger
4 tsp. coriander
2 tsp. turmeric
2 tsp. chili powder
2 tsp. cumin
2 Tbls. tomato paste
1/4 litre coconut milk
1/4 litre yogurt
4 boiled potatoes
100g green beans, cooked, fresh mint leaves

 

Coursely chop meat. Heat oil in large shallow frying pan. Fry sliced onions until golden brown, add chopped garlic cloves and grated root ginger. Fry for about 8 minutes. Stir in seasonings, tomato paste, coconut milk, and yogurt. Cook, while stirring constantly, for 4-6 minutes. Towards the end, mix in peeled and sliced potatoes and green beans. Allow to set for a short time, salt to taste and serve with mint leaves sprinkled on top. A hint: If you should use ground ginger powder instead of root ginger, add ground ginger together with other spices.
Preparation Time: 10 min Serves: 4
Recipe Origin: India
Submitted by:
Robbie and Claire

Netherlands
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