Ingredients
Meat and curry marinade:
- 800 g of beef or mutton cut into regular pieces
- 2 tablespoons of quality mild curry powder
- 4 grated garlic cloves, 2 large onions, chopped, salt, pepper and peanut oil
Rice and vegetables:
- 700 g broken rice, washed and steamed
- 2 carrots, 1 green pepper, 1 whole pepper and bay leaf
Preparation
- Sear the meat in curry: marinate the meat with half the curry, garlic and salt. Brown the pieces quickly in hot oil in a casserole dish.
- Spice compote: add the sliced onions, the rest of the curry, the bay leaf and sweat for 5 minutes to release the aromas of the spices.
- Flavored broth: add enough hot water, add the carrots and whole pepper. Leave to simmer for 30 minutes until the meat is very tender.
- Cooking curry rice: remove vegetables and meat. Pour the pre-cooked steamed broken rice into the golden curry broth. Stew over very low heat for 20 minutes.
- Serving: serve the curry rice topped with juicy pieces of meat and tender carrots.