A delicious, easy curry.
By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue
I cook many kinds of meat, in many ways. Often there are leftovers, which I would dutifully place in the appropriate containers and put in the refrigerator. I would look at them in the refrigerator, from time to time, and decide there was not enough left to make a meal. Then, after enough time expired, I would throw them out.
At least that used to be my pattern. Now I use them to make delicious meals. As usual, the inspiration came from our ancestors. They would often combine different kinds of meat in the same dish, often with many different vegetables. It occurred to me that this could solve my problem of not having enough left over of a particular meat to make a meal. So I started combining them into stews and curries.
If I have small amounts of leftover beef, chicken, lamb, pork, or other meat, I will combine them. Since the meat has already been cooked, there is no need for marinating or browning, and the stews and curries cook very quickly. The curries are quicker to cook than the stews, so I make them more often.
I use the same recipe to cook leftover meats. It always turns out delicious, is ready in no more than 30 minutes, and is full of great nutrition. Here is the recipe:
Curry Anything
2 to 3 cups of leftover meat (such as beef, lamb, pork, chicken, turkey, or any or all of the above), sliced or chopped into small, thin pieces
4 tablespoons organic butter, (or organic ghee, or organic coconut oil)
1 large organic onion, peeled and sliced
3 large cloves organic garlic, peeled and sliced
A piece of organic fresh ginger, about 1 inch long and 1 inch thick, chopped into tiny pieces
3 or more tablespoons of the organic curry powder of your choice, (I use the organic curry powder sold by Mountain Rose Herbs)
2 tablespoons organic flour of your choice, (which can include non-grain flours such as almond flour)
1 1/4 cups homemade broth of your choice
2 tablespoons pure fish sauce, (I use Red Boat Fish Sauce, as I love its taste, traditional way of being made, and it makes me feel good when I eat it)
- Heat the fat in a heavy frying pan, preferably cast iron, over medium heat, until the fat bubbles. Add the onions, garlic, and ginger, and cook for 2 minutes, stirring occasionally. Add the curry powder and the flour, and mix with the vegetables in the pan.
- Add the broth and fish sauce, and stir until the mixture thickens, and starts to simmer. Add the meat and mix well. Bring the mixture back to a simmer, then reduce the heat to low, and cover the pan. Simmer covered for 25 minutes. Serve with the organic rice of your choice.
