What sets this particular curry apart from the cream-based curries you find in most Indian restaurants is the coconut-spice paste that forms the sauce’s base.
Tag: Braising
Tonkotsu Ramen
Tonkotsu ramen is a fabulous, soupy creation that marries chewy ramen noodles with tender-braised pork and a creamy broth.
Tagine de Poulet aux Fruits Secs
This is a wonderful Moroccan tagine, succulent chicken redolent with the sweet flavors of dried fruit and the pleasant crunch of almonds.
Töltött Káposzta
Cabbage leaves wrapped around a meaty filling and baked in a tomatoey sauce are a common dish on tables throughout Eastern Europe.
Sweet and Sour Brisket
Slow-braised brisket is a traditional part of Passover and Rosh Hashanah meals and other family gatherings in many Jewish households.
Sauerbraten
Sauerbraten is an iconic German dish. A hearty cut of beef rests in a marinade of vinegar, wine and seasonings for several days, yielding a fork-tender roast with incomparable flavor.
Muamba de Galinha
Muamba de galinha is a spicy Angolan chicken dish, flavored with the fruit of a West African palm tree (dendém) and studded with pumpkin and okra.
Kabocha Nimono
Kabocha nimono is an easy, quick and nourishing way to prepare kabocha squash. Simmered pumpkin is particularly popular in the fall as kabocha comes into season.
Hong Shao Rou
Hong shao, or red-cooking, is a popular way to prepare meats in the Shanghai region of China. Simmering in dark soy sauce gives the meat a reddish color and the dish its name.
Hasenpfeffer
Hasenpfeffer is German for peppered hare, and is a famous game dish in Germany.