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| 1 Tasse | Onions sliced |
| 2 Esslöffel | corn oil |
| 2 x ca. 450 g | Meat with bone; beef, lamb or goat, cut in 3 inch pieces |
| 20 Milliliter | Garlic sliced |
| 1 Teelöffel | salt |
| 1 | Fresh hot green chili; sliced |
| 1/4 Teelöffel | Gingerroot; crushed, fresh |
| 1/4 Teelöffel | Mustard seeds crushed |
| 1/4 Teelöffel | Caraway; crushed |
| 1/4 Teelöffel | turmeric ground |
| 1 1/2 Tasse | water |
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Alicha is a curry-like meal.
In dry pan over medium heat, stir fry onions for 2 mins. Add the oil and stir fry 1 minute longer. Add the meat and brown 5 mins, stirring frequently.
Add all of the spices and seasonings at one time and stir well. Add the water and bring to a boil. Cover the pan and cook over moderate heat for about 45 mins, or until the meat is tender. Should the curry dry out too quickly, add another 1/2c water. At the end of the 45 mins, there should be very little sauce.
Serve warm or at room temperature.
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