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9 votes | 4504 views

I've been looking for recipes from Indian-American moms who love the rich flavors of Indian food but who need to get meals on the table quickly. So I'm really enjoying the book Saffron to Sassafras written by the Indian Women's Association of Louisiana.in Baton Rouge. There is nothing original about this simple recipe except the speed with which it is put on the stove to cook. The meat can be of different types, as long as it is more-or-Iess cubed. We used pork here, but I think lamb or dark meat chicken might be more flavorful. Various root vegetables, peeled and cubed can be added 15 minutes before the end of cooking, or when the meat is tender. Green vegetables (beans, spinach), however, should be added 5 to 10 minutes before the end of cooking time.

Prep time:
Cook time:
Servings: 6-8 Servings
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Ingredients

Cost per serving $0.29 view details
  • 1 pound meat, cut in about 1 inch cubes, boneless pork, dark turkey or chicken meat, lamb or beef
  • For the Marinade
  • 1 onion
  • 3 cloves garlic, peeled
  • 1 inch of fresh ginger, peeled
  • 2 small hot peppers, red or green
  • 1 teaspoon turmeric
  • 1 Tablespoon ground cumin
  • 1/2- 1 teaspoon salt
  • 1 1/2 Tablespoons oil
  • 3 small potatoes, diced
  • 2 cups spinach, roughly chopped
  • 1 cup water

Directions

  1. Place meat in a mixing bowl. Grind marinade ingredients coarsely in food processor. Add marinade over bowl of meat, mix and leave at room temperature for 20 to 30 minutes (i.e. while you cook the rice, make salad, find chapatis in the freezer, etc.).
  2. Heat oil in a decent sized pot (such as a large skillet or Dutch oven or a serious heavy-duty saucepan).
  3. Transfer contents of meat bowl into the pot, stirring constantly until spices and meat are browned. This takes high heat and it also takes some time, as the marinade makes it difficult for the meat to brown. But you want both the sauce and the meat to brown to give the curry gravy a rich, brown color and flavor.
  4. Add potatoes and water. Bring to a simmer, lower heat and cook until meat is tender (20 to 30 minutes) uncovered.
  5. If the water seems to be drying up completely, add another 1/4
  6. cup once or twice.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 134g
Recipe makes 6 servings
Calories 95  
Calories from Fat 33 35%
Total Fat 3.77g 5%
Saturated Fat 0.31g 1%
Trans Fat 0.09g  
Cholesterol 0mg 0%
Sodium 305mg 13%
Potassium 367mg 10%
Total Carbs 14.11g 4%
Dietary Fiber 2.1g 7%
Sugars 1.28g 1%
Protein 1.97g 3%

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Reviews

  • Nancy Miyasaki
    August 19, 2011
    This was really tasty for such a quick and easy dish!
    I've cooked/tasted this recipe!
    • FLORA A. GORDON
      August 21, 2011
      goodevening JOHN I MADE THIS FOR FIANCEE AND MY GROWN YOUNG MEN AND THEY ALL LOVED THIS DISH. THANKU IT WAS THE HIT OF THE DAY. FLORA A. GORDON
      I've cooked/tasted this recipe!
      1 reply
      • John Spottiswood
        August 23, 2011
        I'm so glad everyone enjoyed it Flora. Thanks for the nice review!
      • Swapna Chandran Dinesh
        September 8, 2011
        Good one ..
        I've cooked/tasted this recipe!
        • Cathy W.
          December 4, 2011
          This was wonderful made with left over Thanksgiving turkey. I didn't have peppers so I used red pepper flakes. It's a versitile recipe that allows you to exchange veggies and meats to suit your tastes. Thanks for sharing - I'll keep this recipe handy to make again soon.
          I've cooked/tasted this recipe!
          This is a variation
          1 reply
          • John Spottiswood
            December 6, 2011
            So glad you enjoyed it Cathy. Thanks for the detailed review!

          Comments

          • Cathy W.
            November 24, 2011
            I've just saved this recipe to use with some of my leftover turkey. Something different from the usual and quick to make.
            1 reply
            • John Spottiswood
              November 26, 2011
              I hope you enjoy it Cathy! Please come back and rate it if you do.
            • August 22, 2011
              This was a VERY tasty dish with unique flavors!!!
              • Comment has been deleted
                1 reply
                • John Spottiswood
                  August 19, 2011
                  Hi Stephen...your comment should have shown up immediately after you posted it. Could you not see it on the page?
                • Stephen Crout
                  August 19, 2011
                  I love a recipe where I have the choice of 4 or 5 proteins. Makes shopping easier. Thanks for this inspiration.
                  1 reply

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