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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 | Tbl butter or margarine |
| 1 x ca. 450 g | Beef, trimmed; cubed |
| 1 | onion sliced |
| 2 | Potato; cut in 1" cubes |
| 1 | Carrot peeled, sliced |
| 1 | Cu cauliflower florets |
| 1 | Cu eggplant; cut in 1" cubes |
| 3 | cloves garlic minced |
| 2 | Green chiles; fresh |
| 2 Esslöffel | Coriander ground |
| 1 Esslöffel | chilli powder |
| 1 Teelöffel | ground cumin |
| 1 Teelöffel | ginger ground |
| 1 Teelöffel | turmeric |
| 1 Teelöffel | curry powder to taste |
| 1 Esslöffel | Mustard seed |
| 1/2 | Cu white vinegar |
| 3/4 | Cu coconut cream; diluted to 1 1/2 cu |
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To moderately hot butter in large skillet or wok, add onions, garlic, chilies, mustard seeds, curry powder, coriander powder, chili powder, cumin powder, turmeric powder, and ginger. Stir constantly, them lower heat.
Add beef and vegetables; saute until beef is browned , then add diluted coconut milk and vinegar.
Simmer on very low heat until meat is nearly tender. When vegetables and meat are tender, add rice flour mixed with a little water and salt. Add more water if necessary.
the lips were beginning to feel a little numb, tho'.
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