shiva82
Well-known member
ok pipe . hear me now . just follow this . ok . this is a simple beginner method to try in one pot
seal you cubed meat in a pan with oil . in 20 seconds the meat will be sealed on each side as you rotate the pieces. put that meat into a bowl and set aside for a moment
next , you take half a sliced onion and you slowly cook the onions on low until they are soft and translucent . turn the heat off a moment.
next take half a golf ball size of ginger to the same amount of garlic gloves that you have already blended up together into a paste , add this to the onions and simmer on low again together for 2 minutes before adding your spices , and again 2 minutes longer mixing and never burning.[ a level spoon of spice mix]
next you add the meat back into the pan , fresh chilli [if you like] and any vegetables you may be adding that need cooking at length ,and turn the meat into all that lovely mix you got going . 2 minutes again approx.
then you add half a tin of tomatoes , and the same amount in stock or water .
season with salt and pepper. plenty
simmer cook for 45 minutes. if you like a thick curry then you allow it thicken. it is personal choice. you may need to add water during cooking if it dehydrates too much .
add your chopped fresh herbs at the end , corriander.
the only spice i add later than at the start is garam masala, but this is not needed and it may make it confusing. just stick to that plan and that will taste wonderful
seal you cubed meat in a pan with oil . in 20 seconds the meat will be sealed on each side as you rotate the pieces. put that meat into a bowl and set aside for a moment
next , you take half a sliced onion and you slowly cook the onions on low until they are soft and translucent . turn the heat off a moment.
next take half a golf ball size of ginger to the same amount of garlic gloves that you have already blended up together into a paste , add this to the onions and simmer on low again together for 2 minutes before adding your spices , and again 2 minutes longer mixing and never burning.[ a level spoon of spice mix]
next you add the meat back into the pan , fresh chilli [if you like] and any vegetables you may be adding that need cooking at length ,and turn the meat into all that lovely mix you got going . 2 minutes again approx.
then you add half a tin of tomatoes , and the same amount in stock or water .
season with salt and pepper. plenty
simmer cook for 45 minutes. if you like a thick curry then you allow it thicken. it is personal choice. you may need to add water during cooking if it dehydrates too much .
add your chopped fresh herbs at the end , corriander.
the only spice i add later than at the start is garam masala, but this is not needed and it may make it confusing. just stick to that plan and that will taste wonderful