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Alicha
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| Artist: |
_ |
| Categories: |
Meats |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Onions, sliced | | 2
| tbsp | Corn oil | | 2
| lbs | Meat with bone, beef, lamb | | | -or goat, cut in 3 inch | | | -pieces | | 2
| cl | Garlic, sliced | | 1
| tsp | Salt, to taste | | | 1 ea Fresh hot green chili | | | -sliced | | 1/4
| tsp | Gingerroot, crushed, fresh | | 1/4
| tsp | Mustard seeds, crushed | | 1/4
| tsp | Caraway, crushed | | 1/4
| tsp | Tumeric, ground | | 1 1/2
| cup | Water |
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Procedures:
| 1 | Alicha is a curry-like meal. | | 2 | In dry pan over medium heat, stir fry onions for 2 mins. | | 3 | Add the oil and stir fry 1 minute longer. | | 4 | Add the meat and brown 5 mins, stirring frequently. | | 5 | Add all of the spices and seasonings at one time and stir well. | | 6 | Add the water and bring to a boil. | | 7 | Cover the pan and cook over moderate heat for about 45 mins, or until the meat is tender. | | 8 | Should the curry dry out too quickly, add another ½c water. | | 9 | At the end of the 45 mins, there should be very little sauce. | | 10 | Serve warm or at room temperature |
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