Ingredients
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4 tablespoons prepared whole grain mustard (We use Maille from France)
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1 1/2 tablespoons cumin
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2 teaspoons turmeric
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2 -4 tablespoons crushed red pepper flakes (depending on your constitution)
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1 tablespoon salt
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1 tablespoon red wine vinegar
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4 tablespoons vegetable oil
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2 onions, halved and sliced thinly
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12 garlic cloves, minced and crushed
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Instructions
- Combine curry ingredients in a glass bowl or cup. Mix well.
- Put oil in a large pot over medium-high heat. Add the onion and fry until they are brown (but not burnt!).
- Add garlic to the onions and fry for 30 seconds.
- Add the curry mix, stir and fry for a minute.
- Add the meat, stir and brown about 5 minutes.
- Pour in the coconut milk. Add additional water to just cover the meat.
- Bring to a boil, then cover the pot, reduce to a simmer, and cook for 75 minutes.
- Serve over hot rice (I use Basmati).