Luisa Morón ( Cooking with my Carmela ) brings us a classic that you will love for its simplicity and intensity of flavour. This is the recipe for pork curry (which you can also prepare with beef), a great option for both everyday and more festive days.
Today I bring you the recipe for making curry meat , a classic of international cuisine. The truth is that I am a big fan of spices* and today's recipe, as its name suggests, has curry as its main ingredient. I don't know about you, but it is one of my favorite spices, it will give life to your kitchen if you start using it. Trust me.
This delicious recipe, as well as being simple (you will see that you have it ready in just a few steps), has a special feature, and that is that you can choose between two types of meat to prepare it, beef or pork . What is important is that it is always a very tender part.
If you choose a good rice to accompany the dish, you will have a perfect dish. Basmati rice is perfect.
To cook it I have used a classic, aniron cocotte , since it distributes the heat very well and is a perfect utensil for slow and uniform cooking... and the slower you cook this recipe, the richer and more tender the meat will be .
Fleur de Ligne porcelain bowls , Mediterranean glasses and Le Creuset oval cocotte
Ingredients
- 500gr of tender beef or pork
- 1 sweet onion
- 1 leek
- 250gr of coconut milk
- 250gr of shitake mushrooms
- 1 teaspoon curry
- Oil, salt and pepper
*If you are also a fan of spices, I recommend The Book of Spices by John O'Connell , a book that, apart from offering a multitude of culinary uses for them, is full of curiosities, stories and magic.
Preparation
- Chop the leek and onion and fry them in a little oil in our cocotte . When they are almost transparent, add the mushrooms and continue frying for a few minutes.
- Add the meat, cut into cubes or larger pieces. Let it brown a little and add the coconut milk and curry. Season with salt and pepper.
- We let it cook, stirring occasionally, for about 30 minutes over low heat, until we see that the meat is tender.
- We serve with white rice.
Comments
Claudia said:
Hola Víctor, me alegro mucho de que te hayas animado a prepararla!! Ciertamente puedes congelarla sin problema (aunque si la pruebas primero no te sobrará para ello) :)
Víctor said:
La acabo de hacer, vaya pinta :) entiendo que la puedo congelar sin problema, ¿no?
¡Gracias!