BOMBAY   CURRY  

Bombay  Curry

1000 g beef or lamb
2 El Ghee or oil
2 onions (chopped)
2 cloves of garlic (crushed)
2 green chili peppers (chopped)
1 tbsp. ginger (finely choped)
2 tsp. curcuma
1 tsp. cumin
1 tbsp. coriander powder
1 tsp. chilli powder
400 g tomatoes (canned)
250 ml coconut milk
salt
 

 

Cut meat into 2cm cubes. Heat ghee or oil in a pot and stew onions. Add garlic, chilli peppers, ginger, curcuma, cumin, coriander and chilli powder and stir well.
Add meat and fry over high heat until brown, stir regulary. Fold in tomatos with tomato juice. Simmer covered for about 1 - 1,5 hours, until meat is tender.
Fold in coconut milk and salt to taste.

 
     Side dish:  Rice
     
 

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