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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 158.8
  • Total Fat: 4.3 g
  • Cholesterol: 56.8 mg
  • Sodium: 369.2 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 1.6 g
  • Protein: 24.0 g

View full nutritional breakdown of Elk Curry calories by ingredient
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Elk Curry

Submitted by: MARYDALICE

Introduction

Originally posted on Sage Creek Forums by Monsterbull on Fri Jul 18, 2008

http://www.sagecreekforums.com
/phpforum/viewtopic.php?t=5398&sid=817
b9d800cd87235db3f129ddddc4ff3
Originally posted on Sage Creek Forums by Monsterbull on Fri Jul 18, 2008

http://www.sagecreekforums.com
/phpforum/viewtopic.php?t=5398&sid=817
b9d800cd87235db3f129ddddc4ff3

Number of Servings: 6

Ingredients

    2 lbs elk stew meat or cubed steak
    1 large onion diced
    4 cloves garlic chopped
    3 tbsp fresh ginger, grated or chopped
    2 tbsp ghee (clarified butter)
    3 tbsp Madras curry powder (2 if you like less spicy)
    salt & pepper
    2 curry leaves (optional - get it from Indian food store)
    4 cups hot water
    1 can coconut milk (optional)
    yogurt

Directions

In a bowl, mix the curry powder with the meat, set aside. In a cast iron pot (preferably) or other 4 qt pan, add the ghee and saute the diced onion on medium heat til soft. Add garlic and ginger and cook briefly (30 seconds or so) to release the aroma. Add the meat and cook for a few minutes to brown. Add the hot water, curry leaves and stir, turning up the heat to high, heat until it comes to a boil. Turn down the heat to simmer, cover and cook at least 2 hours until the meat is soft. Add salt & pepper to taste.

This is usually quite spicy. If you prefer a little less spice and added sweetness, add the coconut milk and cook 5 minutes or so before serving. (Or yogurt instead of the coconut milk added after being removed from fire)

You can also add a corn starch slurry if you like it thicker.

Serve with rice


Number of Servings: 6

Recipe submitted by SparkPeople user MARYDALICE.






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