Ċanga bil-Curry
Serves 4
Prep Time 15 mins
Cooking 80 mins
Level medium
Ingredjenti
- 600g Canga biċċiet kwadri
- 150g Karrotti mqattgħin
- 200g Basal imqatta’ tal-Mayor
- 50g Trab tal-curry
- 1 Mgħarfa Kunserva Three Hills
- Tuffieħa, mqatta’ f’ biċċiet
- Nofs litru stokk taċ-ċanga (magħmul b’mgħarfa Spoon Stock_
- Ross imsajjar
- 3 Mgħaref dqiq
- Marġerina
- Żejt taż-Żebbuġa
Saħħan il-marġerina u ż-żejt taż-żebbuġa f’kazzola jew taġen fond u qalli l-basal u l-karrotti. Żid il-curry u l-kunserva mal-basal u sajjar għal ftit ħin. Żid il-laħam u kompli sajjar fuq nar medju. Waqt li jkun qed jinqela żid tliet mgħaref dqiq, ħawwad sewwa, u kompli sajjar. Itfa’ l-istokk taċ-ċanga, baxxi n-nar u kompli sajjar għal 45 minuta. Qaxxar u qatta’ t-tuffieħa f’biċċiet żgħar, żid mal-laħam, u kompli sajjar għal 20 minuta oħra, dejjem fuq nar baxx. Servi mar-ross mgħolli. Add the curry powder and Three Hills Kunserva. Stir and cook for a few minutes until the curry amalgamates with the sauce. Add the beef and brown in the mixture, on a low flame. While the meat is cooking add the flour and mix well. Cook for a few minutes stirring constantly. Add the Spoon Stock and cover. Allow to simmer for 45 minutes, stirring occasionally. Add the apple pieces, stir and continue simmering for a further 20 minutes until meat is tender. Serve with cooked rice.
Ricetta ta' Anton B. Dougall
