Curry – great kongo style

During this month – the month of christmas – we have been trying to bring down the intake of calories in various ways and with various luck. It is hard work – temptations are numerous and hard to resist. Today we want spice and heat instead of animal fat. We can't quite agree on the origin of this curry. It is neither really north African nor eastern but we finally agree on great kongo curry.

Curry

1 spoonful cumin

1 spoonful coriander seed

black pepper

all burned on a hot pan

mortared with turmeric, chili, lemon zest, 2 cm ginger

350 gr cubed beef

3 carrots of various color

1 onion

1 bell pepper

1 fennel

1 leak

1 can of chick peas

1 can of tomatoes

4 cloves of garlic

1 green chili + 1 pepporoncini

Brown meat and vegetables, add curry and salt.
Found a bottle with some left over white wine (what, really???!!) and put in a small glassful of that.
Perhaps not authentic but good.
Then the tomatoes, a bit of soy, a squint of syrup.
lid on and low heat for about an hour.

After about 45 minutes the basmati rice were started – cooked with cardamom and at the same time the chick peas were put in the curry.

For once we could not finish it all. There was plenty left over. Enough for two and a half meals for K over the next days. And no calorie drawbacks. 9/10

With this we tried a very good Vacqueras, Dauvergne Ranvier 2009, which was rich in fruit, but already well balanced 9/10 and it was even quite good with the curry. so that was another 9/10