Franita's Curry

Franita is a wonderful cook I found on the internet. I originally used her "curry" mix for a vegetarian chickpea and cauliflower curry and then began using the preground curry mix in a variety of other ways. Whereas my mix is substantial and complex in its flavour - a bit like a rich fruit cake - hers is lighter and more immediate in its impact - staying with cakes, a bit more like, say, an apricot fruit loaf.

So, the recipe is mine, the curry blend is Franita's:

Start with about 400-500g beef, lamb, chicken or pork - I prefer a cheaper cut, suitable for longer slower cooking - and dice about 2.5cm. Brown in a heavy base frypan, and reserve in a lidded pottery casserole or lidded cast iron pot.
Add a little oil or ghee to the pan, then add
a large chopped onion,
about 150g coconut cream and
about the same of tomato puree. Add:
1 tablespoon of grated root ginger
a generous teaspoon of garlic, and
4 rounded teaspoons Franita's curry mix
(You may wish to use less, but probably better at first to decrease the chilli component in the curry mix and continue to use 4 teaspoons as above.)

Continue to cook the sauce for a few minutes, adding a little more water if it becomes drier than gravy. Pour over the meat in the casserole, add water to level with the meat, and place in the centre of a low-medium oven (about 150C). Take a look after about 90 minutes, and add a little more water if the contents are dry on top. A curry is normally about ready when the fat initially used in preparing the sauce has separated out and is pooling on top of the contents of the casserole.

Should be done in about 2 hours.

Sometimes if there is gravy or largely liquid leftovers from another meat casserole around I will add those instead of water for a richer flavour.

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