Sunday, November 21, 2010

Curried corned beef, potato and rice

Delicious and deceptively simple
  • Corned beef or lamb, 1 can
  • 1 potato
  • 1 cup rice
  • 1 tablespoon curry powder
  • 1/2 onion
  • 2 cloves garlic
  • 1 tablespoon oil
  • 2 cups hot water
  • Heat oil in a pot on medium heat 
  • Add curry powder, sliced onions and minced garlic 
  • Cook until onion has softened, stirring frequently
  • Add corned beef and cook uncovered for 5 -10 minutes, stirring frequently. Add a table of water if it starts to stick to the pot
  • Add 1 cup rice, 2 cups water and cubed potatoes (cm cubed)
  • Turn heat to medium low, cover and cook until rice is done, about 20 minutes

  • You can use any type of rice, I prefer long grain rice
  • Rice and meat combinations appear in many cultures, each having its own little variaion. Central Asians add carrots and fat, Pakistani's are heavy handed with spices while the Spanish throw in seafood. Whatever the variations, two things remain in common - the name always seems to start with 'p' (plov, pilaf, pulau, paella, pilota...) and the end result is always tasty

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