Leblanc Curry

 Ingredients

  • Dry Spice Prep
    • 26 g all-purpose flour
    • 2 t cumin
    • 2 t coriander powder
    • 2 t turmeric
    • 1 t cardamom
    • 1 t cinnamon
    • 1 t chili powder
    • 1/2 t nutmeg
    • 1/2 t clove powder
    • 1/4 t black pepper
  • Meat Prep
    • 1 T vegetable oil
    • 1 lb beef with a mix of lean and fat, 1-2" cubed, seasoned with salt and pepper
      • Ribeye works.
    • 1 c red wine
    • 3 c water
    • 1 bay leaf
    • Salt and black pepper for seasoning
  • Veggie Prep
    • 1 T vegetable oil
    • 2 onions, finely chopped
    • 1 carrot, peeled and chopped
    • 1 apple, peeled
      • Grate half the apple and slice the rest
    • 1 garlic clove, peeled and grated
    • 1" ginger root, peeled and grated / sliced
  • Secret Ingredients
    • 1 t beef bullion paste (~1 cube)
    • 8 g dark chocolate (~3 Hershey bar rectangles)
    • 2g instant coffee
    • 1 T worcestershire sauce
    • 2 T honey
  • 110 g plain yogurt
  • 2 T butter
  • Rice

Instructions

  • These steps can be carried out simultaneously:
    • In a pot, heat 1 T oil and fry beef until browned on both sides.  Add a generous pinch  or two of salt and pepper and mix.  Add wine.  Once deglazed, add water and simmer.  Add carrots and bay leaf and leave to simmer and soften.
    • In a separate pan, add 1 T oil and caramelize the onions.  Once done, add apple, ginger, and garlic.  Saute ~5 min on medium low, stirring, until browned.
    • Add flour and dry spices to another (dry) frying pan.  Lightly toast until fragrant, then remove from heat.
  • Set aside a cup of broth from the meat.  Add veggies to meat pot.  Deglaze the veggie pan with the broth and add to the pot.
  • Once the pot is simmering, slowly add the dry mix while stirring to minimize clumps.  Simmer on low for 1 hour, with stirring.  Minor clumps should break up.
  • Remove bay leaf.  Add secret ingredients, stirring.  Allow to heat and thoroughly mix.  Remove from heat.
  • Mix in butter and yogurt.
  • Serve on rice.

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