Lance's Curry

Date: Tue, 27 Apr 1999 14:14:14 -1000 (HST)
From: Lance Samura
Subject: Curry

This recipe started off as an italian stew from a recipe book,
but I didn't like the flavor. So I turned it into a curry and
did some changes.

Lamb/Chicken/Beef/Shrimp Curry

Saute thin slices of lamb/chicken/beef. Add 1 large sliced
round onion, 3 chopped or grated garlic cloves, 2 chopped pieces
of bacon, 2 bay leaves, 1 teaspoon dried rosemary, 3 whole clove,
4 chopped celery sticks, chile pepper flakes and saute till round
onions are translucent and flavors from spices comes out. Add 1 cup
white wine and continue sauting till wine is reduced to 1/2. Add 14oz
Progresso whole tomatoes that you have squashed with your hands;
2 teaspoon tomato paste. 2 cans beef stock/chicken stock. If you're
going to make the curry with shrimp, add the shrimp stock that you
have gotten from boiling the shrimp shells with 2 cups water after
shelling the shrimp. Add salt and black pepper to taste. Add potatoes
and carrots. Now add the about 1/2 package Japanese curry mix.
Simmer till potatoes and carrots are done. Just before done, add slices
of Kraft swiss cheese.

If you're making shrimp curry, saute the shelled shrimp in butter,
italian herbs, garlic and wine. Place shrimps on rice and pour
curry sauce over.

Enjoy!



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