* Exported from MasterCook *

HOUND OF CULLEN'S BURMESE-STYL

Recipe By :Patrick, Hound of Cullen.
Serving Size : 8 Preparation Time :2:30
Categories : 5-10G Low Carb Meat Beef Stews Casseroles


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 cl garlic -- peeled
1 cup fresh ginger -- peeled and chopped
2 lg Spanish onions -- diced
2 tbsp turmeric
3 peppers
1/4 cup soy sauce (omit for Neanderthin)
1 cup water
4 lb beef -- 2kg
I use chicken, but beef or pork work well
oil for frying
(use olive oil only for Neanderthin)

This recipe is published here with the gracious permission of Patrick, Hound of Cullen.
Place the garlic, ginger, and onion in a food processor or blender and puree until smooth (if they don't circulate properly through the blender, add some water or soy sauce). Line a colander or strainer with cheesecloth and place over a large pot. Pour the puree into the strainer and force all of the liquid into the pot. You should end up with approximately 1-1/2 to 2 cups of "solids" in the strainer. Save the solids for the moment.
In the pot, with all of the juices, add your meat, cut into 1" 25mm pieces, the water, and the soy sauce. Simmer over low-medium heat until the meat is cooked (1 to 1-1/2 hours).
While the meat is stewing, take a heavy frying pan and heat 3 tablespoons of oil over medium-high heat. Add the leftover solids from the puree, the hot pepper, and the turmeric (this is the curry itself). The solids will soak up the oil, so watch it attentively. Stir-fry the curry over medium-high heat until it is a deep brownish-yellow. When it is cooked, the oil will sweat out along the edges of the curry (the time it takes varies, but it usually takes between 30 and 45 minutes).
When the curry is cooked, take the stewed meat (liquid and all) and pour it into the skillet with the curry. Continue to cook, stirring, over medium-high heat until the whole thing reaches a saucy consistency (the curry shouldn't be runny, it should be thick and stew-like).




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 637 Calories; 44g Fat (62.9% calories from fat); 44g Protein; 15g Carbohydrate; 2g Dietary Fiber; 152mg Cholesterol; 649mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 2 1/2 Vegetable; 5 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 0 0 0 0 0 1396 0 0 0 0 0

Carb-Lite is sponsered by CarbSmart, your Internet connection to low carb specialty foods, books, vitamins, and supplements. Please support our sponser by visitingCarbSmart