A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cameroon Curry
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- #103238
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 onion, chopped
5 cloves garlic, minced
1 tablespoon oil
2 teaspoons curry powder (or more to taste)
1/2 teaspoon cumin
3 small hot dried red chilies, broken in half
2 pounds boneless lamb, cut in 1-1/2" cubes
1 can (14 ounce size) chopped tomatoes
1 potato, peeled and diced
1 sweet potato, peeled and diced
1/4 cup golden raisins
2 tablespoons peanut butter
4 scallions, minced (garnish)
1 banana, sliced (garnish)
1 nectarine or mango, diced (garnish)
2 jalapeno chilies, chopped (garnish)
1/4 cup coarsely chopped unsalted dry-roasted peanuts (garnish)
1/2 cup shredded unsweetened coconut (garnish)
directions
In a Dutch oven or other large pot, saute onion and garlic in oil until soft. Sprinkle in curry powder, cumin, and red chilies. Saute for 1 minute.
Add lamb and saute for 2 minutes, stirring to coat with spices. Add tomatoes, potato, sweet potato, and raisins and bring to a boil, then simmer, covered, 1-1/2 hours, until lamb is tender.
Stir in peanut butter.
Arrange remaining ingredients as condiments in separate piles on a platter. Serve stew with condiments and rice.
For Vegetarian Curry, omit meat. Increase number of potatoes and sweet potatoes to 3 each. Add 1 diced eggplant. Cook 20 minutes, or just until vegetables are tender.
added by
kmorales
nutrition data
Nutritional data has not been calculated yet.
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