Source: GOAN MIXED-MEAT CURRY (The London Cookbook, page 134)
· 175g (6 oz) trimmed lean stewing beef
· 175g (6 oz) boned and trimmed
lean pork (shoulder or leg)
· 175g (6 oz) skinned and
boned chicken thighs
· 175g (6 oz ) any fresh spicy sausages
· 50 ml (2 fl.oz ) sunflower oil
· 1 large onion, finely sliced
· 4 large cloves garlic
· 4 cm (1 1/2 in) piece of fresh
root ginger, peeled and grated
· 1 teaspoon ground turmeric
· 1 chicken stock cube
· 1 beef stock cube
· 450 ml (3/4 pint) warm water
· 6 whole cloves
· 2 x 5 cm (2 inch) pieces cassia bark,
or cinnamon sticks, halved
· 175 g (6 oz) potatoes, peeled and
cut into 2.5 cm (1 inch) cubes
· 1 teaspoon ground cumin
· 150 ml (1/4 pint) single cream
· teaspoon salt or to taste
· 1 teaspoon black pepper
Cut the beef, pork and chicken into 2.5 cm (1 in) cubes. Grill the sausages until well browned. When cool, cut each sausage into 3-4 pieces.
Put the beef in a saucepan and add 125m1 (4 fl.oz) water. Bring to the boil over a high heat. Reduce the heat to medium, cover the pan and cook for 15-20 minutes or until the beef is completely dry. Remove from the heat and set aside.
Heat the oil over a medium heat in a heavy-based saucepan and fry the onions until they are soft but not brown. Add the boiled beef, the pork, garlic, ginger and turmeric. Stir and fry for 3-4 minutes.
Add the stock cubes blended with the warm water and the cloves and cassia or cinnamon. Bring to the boil, cover the pan and simmer for another 20 minutes, stirring occasionally.
Add the chicken and bring back to the boil. Cover and simmer for 10 minutes. *
Add the potatoes, sausages and cumin. Cover and simmer for 20-25 minutes or until the potatoes are tender.
Add the cream, salt and pepper, stir and mix well. Simmer, uncovered, for 5-6 minutes, then remove from the heat. Serve with plain boiled basmati rice and steamed broccoli tossed in a little garlic butter.
* Cook's note: If you want to freeze this dish, then do so at the point indicated.. Thaw and complete rest of recipe.
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