3 T. vegetable oil
3 bay leaves
2-inch stick cinnamon
6 cardamom pods
15 black peppercorns
8 whole cloves
3 oz. onion (~1/3c.), chopped
1 lb. stew meat chunks
2 lb. sweet potatoes, peeled, cut in 1” chunks
3 oz. onion (~1/3c.), chopped
1/4 t. ground turmeric
1 T. ground coriander
1/8 to 1/2 t. cayenne pepper
1 or 2 fresh, hot green chiles
1 1/4 t. salt
1 (14 oz.) can coconut milk
Heat the oil over medium high heat and add the bay leaves, cinnamon, cardamom, cloves
and peppercorns. Stir once and add teh onion. Sautee for a minute or two and add the meat,
potatoes, trumeric, coriander, cayenne, green chilies, salt, one cup of the well-stirred
coconut milk, and about 3/4 cup water because we aren’t using a pressure cooker. Turn heat
on high, bring to boil, cover and reduce to simmer for one hour. Remove lid, cook uncovered
for 5 or 6 minutes, stirring gently. Add remaining coconut milk and heat through. Serve over
long grain rice. Beware the cardamom pods, cloves and peppercorns, which are well
disguised. You’ll know when you find one... Indian surprise! Delicious as leftovers, as the
flavors blend together wonderfully.
This would make a fabulous creamy vegetarian soup, served hot or cold, if you just leave
out the meat and run it through a food mill, removing the spices first.
