STEW AND CURRY RICE 3 lbs. beef stew meat 3 lbs. boneless, skinless chicken, cut like stew meat 2 lbs. pork, cut like stew meat (I use pork chops) 2 lbs. med. shrimp, fresh and peeled 1 lg. onion, cut into lg. pieces 1 lg. green pepper, cut into lg. pieces 1 (16 oz.) can whole peeled tomatoes 2 lg. tomatoes, cut into lg. pieces 2 (6 oz.) cans tomato paste 3 tsp. curry powder Flour Oil Salt Black pepper Red pepper (optional) 3 c. water Curry rice Rice, cooked butter Curry powder In blender, puree onion, green pepper, and fresh tomato. Over low/medium heat add enough oil to cover bottom of large stew pot. Pour in onion mixture. Puree can of tomatoes and add to pot. Add tomato paste and water. Stir and cover and simmer over medium heat. Salt and pepper and lightly flour beef, chicken and pork. Lightly brown in skillet with a little oil. Add meat to pot. Add your 3 teaspoons curry powder and salt and pepper to taste. At this point you would add your red pepper to make it spicy if you like. Cover and simmer over medium heat, stirring occasionally for about 45 minutes until meat is done. Add shrimp 3 minutes before serving, so they are not overcooked. * CURRY RICE: To hot cooked rice, add 1 tablespoon of butter and 1/8 teaspoon of curry for every 2 servings. Serve stew over curry rice. A green vegetable would be nice on side. * cooks
Posted on: Fri, 05 Sep 2014 13:47:59 +0000
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