|Source||Years of making curries|
|Time to prepare||30 minutes|
|Time to cook||1-2 hrs|
|No. of servings||4|
|Ingredients||1# meat of your choice, cubed or bone in...your choice
1 diced medium onion
1 15oz can of diced tomato
6 cloves of garlic, minced
1/2# unsalted butter
2 tablespoons GOOD commercial curry powder (Sharwoods or Patak
|Instructions||in a saute pan, melt 1 stick of butter, add onion, garlic and scotch bonnet peppers, saute GENTLY until opaque. Add curry powder and clove, cook for 3 more minutes. Add meat..NOT browned... and can of tomatos, with juice from can. Bring to a boil, cover, then turn to a gentle simmer, add the other stick of butter, and continue to simmer, stirring occasionally. After a while, the butter will "break", i.e., the butter will separate around the sides of the pan. From now on, you are on your own...the longer you cook it, the thicker the sauce will get, and also the darker.I like it about the consistency of good gravy, where the meat is coated, and the butter is mostly separate.
Cook the rice per the recipe, adding turmeric or saffron, serve Bhafat over rice, with a good Pale Ale..Like Hippy IPA from Cleveland...enjoy!!!
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