카레라이스 (Curry with Rice)
카레라이스 (Curry with Rice)
- 6인분 -
버터 약간
쇠고기 200g,
감자 2개,
양파 1~2개,
당근 1~2개,
완두콩 ½컵
육수 또는 물 5컵
(소금 약간, 후추 약간 )
카레소스 믹스 1 봉( 또는 카레 가루 100g, 카레는 찬물2컵에 물을 조금씩 넣어가며 풀어놓는다. 카레는 미리 찬물에 풀어놓았다가 넣어야 국물에 멍울 없이
잘 풀어진다)
1. 냄비에 버터를 넣고
쇠고기와 야채는 도톰하게 1Cm 평방으로 깍뚝썰기하여 넣어,
5분간 볶는다.
2. 육수나 물을 자작하게 붓고 끓이다가
3. 냄비에 완두콩을 넣고 야채가 익을때까지 더 끓인다.
(카레가루 쓸때는 소금, 후춧가루를 넣어 간한다.)
4. 카레 덩어리를 넣고 잘 저어주면서 쏘스가 껄쭉하게 될때까지 끓인다.
5. 접시에 밥을 담고 완성된 카레소스를 끼얹어 낸다.
***********
Curry with Rice (카레라이스)
- For 6 serving -
½ t.s. butter
½ Lb beef
2 potatoes,
1~2 onions
1~2 carrots
½ C green peas
5C beef stock or water
(dash salt, pepper)
1 Pkg. curry sauce mix[or 1 pkg curry powder (Ready Mixed):
If you use the ready mixed Curry powder,
Mix sauce powder into cold water and stir well.]
1. Put butter into the pot,
Cut every vegetable into 1Cm size pieces and add into pot
and fry for 5 min.
2. Add Beef Stock or Water and boil.
3. Add Green peas and cook more until vegetables are all cooked.(When you use Curry Powder, add salt and pepper.)
4. Add Curry Sauce and stir well until sauce becomes thick.
5. Serve the cooked Curry Sauce on top of rice.
*********
*********
인도식 카레-Original Curry (Indian Style)
(1) Curry paste recipe :: South Indian Style
* 2 1/2 tablespoons coriander seeds, dry-roasted and ground* 1 tablespoon cumin seed, dry roasted and ground* 1 teaspoon brown mustard seeds* 1/2 teaspoon cracked black peppercorns* 1 teaspoon chili powder (such as cayenne…….not the SW seasoning..)* 1 teaspoon ground turmeric* 2 crushed garlic cloves* 2 teaspoons grated fresh ginger* 3-4 tablespoons white vinegar
1.Put all ingredients except vinegar into small bowl and mix together well.2. Add the vinegar and mix to a smooth paste.3.Keep for up to one month in an airtight container in fridge.
(2) Indian-Style Lamb Curry with Rice Noodles
Instead of serving this curry over the traditional bed of rice, try using rice noodles, which are more tender and better absorb the savory sauce.
Ingredients
1 1/4 pounds lamb stew meat, trimmed and cut into 1-inch cubes 1/4 teaspoon kosher salt 1/4 cup all-purpose flour 1 1/2 cups chopped onion 1 tablespoon minced peeled fresh ginger 2 garlic cloves, minced 1 tablespoon curry powder 2 teaspoons ground cumin 2 teaspoons ground coriander 1/2 cup whipping cream 1/4 cup mango chutney 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained 1 (14.5-ounce) can diced tomatoes, undrained 1/2 pound wide rice stick noodles (bánh pho) 1/2 cup chopped fresh cilantro
Preparation
Heat a nonstick Dutch oven over medium-high heat. Sprinkle lamb with salt.
Add lamb to pan; sauté 4 minutes or until browned.
Lightly spoon flour into a dry measuring cup; level with a knife.
Add flour, onion, ginger, and garlic to lamb mixture; sauté 2 minutes. Stir in curry, cumin, and coriander; cook 1 minute. Add cream and the next 4 ingredients (cream through tomatoes); bring to a boil. Reduce heat; simmer 1 hour.
Cook noodles in boiling water 5 minutes or until done.
Drain well. Place 1 cup noodles in each of 8 soup bowls. Spoon about 1 cup lamb mixture over each serving.
Top each serving with 1 tablespoon cilantro.
카레라이스 (Curry with Rice)
- 6인분 -
버터 약간
쇠고기 200g,
감자 2개,
양파 1~2개,
당근 1~2개,
완두콩 ½컵
육수 또는 물 5컵
(소금 약간, 후추 약간 )
카레소스 믹스 1 봉( 또는 카레 가루 100g, 카레는 찬물2컵에 물을 조금씩 넣어가며 풀어놓는다. 카레는 미리 찬물에 풀어놓았다가 넣어야 국물에 멍울 없이
잘 풀어진다)
1. 냄비에 버터를 넣고
쇠고기와 야채는 도톰하게 1Cm 평방으로 깍뚝썰기하여 넣어,
5분간 볶는다.
2. 육수나 물을 자작하게 붓고 끓이다가
3. 냄비에 완두콩을 넣고 야채가 익을때까지 더 끓인다.
(카레가루 쓸때는 소금, 후춧가루를 넣어 간한다.)
4. 카레 덩어리를 넣고 잘 저어주면서 쏘스가 껄쭉하게 될때까지 끓인다.
5. 접시에 밥을 담고 완성된 카레소스를 끼얹어 낸다.
***********
Curry with Rice (카레라이스)
- For 6 serving -
½ t.s. butter
½ Lb beef
2 potatoes,
1~2 onions
1~2 carrots
½ C green peas
5C beef stock or water
(dash salt, pepper)
1 Pkg. curry sauce mix[or 1 pkg curry powder (Ready Mixed):
If you use the ready mixed Curry powder,
Mix sauce powder into cold water and stir well.]
1. Put butter into the pot,
Cut every vegetable into 1Cm size pieces and add into pot
and fry for 5 min.
2. Add Beef Stock or Water and boil.
3. Add Green peas and cook more until vegetables are all cooked.(When you use Curry Powder, add salt and pepper.)
4. Add Curry Sauce and stir well until sauce becomes thick.
5. Serve the cooked Curry Sauce on top of rice.
*********
*********
인도식 카레-Original Curry (Indian Style)
(1) Curry paste recipe :: South Indian Style
* 2 1/2 tablespoons coriander seeds, dry-roasted and ground* 1 tablespoon cumin seed, dry roasted and ground* 1 teaspoon brown mustard seeds* 1/2 teaspoon cracked black peppercorns* 1 teaspoon chili powder (such as cayenne…….not the SW seasoning..)* 1 teaspoon ground turmeric* 2 crushed garlic cloves* 2 teaspoons grated fresh ginger* 3-4 tablespoons white vinegar
1.Put all ingredients except vinegar into small bowl and mix together well.2. Add the vinegar and mix to a smooth paste.3.Keep for up to one month in an airtight container in fridge.
(2) Indian-Style Lamb Curry with Rice Noodles
Instead of serving this curry over the traditional bed of rice, try using rice noodles, which are more tender and better absorb the savory sauce.
Ingredients
1 1/4 pounds lamb stew meat, trimmed and cut into 1-inch cubes 1/4 teaspoon kosher salt 1/4 cup all-purpose flour 1 1/2 cups chopped onion 1 tablespoon minced peeled fresh ginger 2 garlic cloves, minced 1 tablespoon curry powder 2 teaspoons ground cumin 2 teaspoons ground coriander 1/2 cup whipping cream 1/4 cup mango chutney 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained 1 (14.5-ounce) can diced tomatoes, undrained 1/2 pound wide rice stick noodles (bánh pho) 1/2 cup chopped fresh cilantro
Preparation
Heat a nonstick Dutch oven over medium-high heat. Sprinkle lamb with salt.
Add lamb to pan; sauté 4 minutes or until browned.
Lightly spoon flour into a dry measuring cup; level with a knife.
Add flour, onion, ginger, and garlic to lamb mixture; sauté 2 minutes. Stir in curry, cumin, and coriander; cook 1 minute. Add cream and the next 4 ingredients (cream through tomatoes); bring to a boil. Reduce heat; simmer 1 hour.
Cook noodles in boiling water 5 minutes or until done.
Drain well. Place 1 cup noodles in each of 8 soup bowls. Spoon about 1 cup lamb mixture over each serving.
Top each serving with 1 tablespoon cilantro.
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