Recipe

Mexican Itialian Indian Fusion Curry Recipe

	Pengzor / All my dishes 2 years, 3 months ago An odd recipe I created while spending time in Ireland. A unique blend of Italian and Indian culinary techniques along with some traditional mexican spices, makes this a spicy dish you wont forget. Prep:10m Cook:45m Servings:6	Pengzor
	fusion unique odd complex curry beef spicy

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Ingredients

1 lb Mince (Ground) Beef

1 Strong Yellow Onion, Diced

4 Cloves Garlic, Minced

2 Tomatos Diced (a can of diced tomatos is an acceptable substitue)

3 Chipotle Peppers, Diced (canned variety works best)

12-18oz Tomato Paste

1-2 tsp Patak's Vindaloo or Garam Masala Curry Paste (if not found in stores, available online)

2 tsp sugar

Salt

Pepper

Oregano (to taste)

Basil (to taste)

Sour Cream

Rice or Pasta of your choice

Directions

Start with your beef thawed and ready to cook.

Mince garlic and dice onions, tomatoes and chipotles (keep separate)

In a large sauce pan (a wok works best) sauté Beef, onions and garlic, draining fat once the beef is browned.

Season with salt and pepper to taste.

Reduce heat and add cans of tomato paste, diluting it 1:1 with water (or more if you desire a thinner sauce)

Add diced tomatos

Add sugar

Season with oregano, basil, salt and pepper to taste. Additional garlic may also be added.

Let simmer for 5-10 minutes

Add chipotle peppers, making sure to add some (about 2 tsp) of the adobo sauce the peppers are canned in.

Add in Curry Paste and stir well.

Let simmer for another 10-15 minutes, adding seasonings to taste.

Serve over rice or pasta with a dollop of sour cream topping.

NOTE: If the mixture becomes to caustic or spicy, simply add more sugar until acceptable. This will lessen the effect of the Capsaicin without sacrificing the flavor.

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