Any kind of jam. Honey could work too.
Sisi
----- Original Message -----
From: "Donna Permar" <dcperma...@verizon.net>
To: <cookinginthedark@acbradio.org>; <tk.wat...@verizon.net>
Sent: Wednesday, October 21, 2009 10:03 PM
Subject: Re: [CnD] South African Style Curry
If I don't have apricot jam on hand, is there something that I could
substitute?
Donna
-----Original Message-----
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Keith Watson
Sent: Wednesday, October 21, 2009 10:46 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] South African Style Curry
All,
Ok as promised here is my favorite curry recipe. The flavors all blend
together to create a meal that is absolutely superb.
Enjoy!
CURRY:
3 Table spoons Oil
3 pounds cubed beef, (can also use Chicken, Mutton or Lamb)
4 Medium Onions
1 Clove Garlic
2 Table spoons cartwrights Curry or a really good Indian Curry
half t spoon hot red chili powder (optional)
3 Ripe Tomatoes (skinned and cut up) or 1 large can of peeled tomatoes
2 t spoons salt
3 Table spoons Vinegar
quarter cup Apricot Jam
1 Table spoon Sultanas (yellow raisins)
2 Bay Leaves
half cup water
1 t spoon ginger powder
Cut meat into cubes , salt and pepper to taste. fry quickly in hot oil,
Remove meat.
Fry onions & garlic. When golden (not brown, approximately 3 to 4 minutes)
add curry powder, a little water and cook about two minutes. Put meat in
pot
and all remaining ingredients. Cook slowly for 2 to 3 hours. Add water as
necessary & thicken with flour if necessary.
Serve with rice, cut up bananas, tomatoes, onions, raisins, coconut and
Chutney.
The cut up bananas, tomatoes, onions, raisins and coconut are toppings
that
are set out on the table for everyone to garnish to taste, and are what
makes the meal. For the garnishing onion I use a Vidalia onion.
Have fun!
Keith
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