Recipe

Cape Malay Black Bean And Cremini Mushroom Cassoulet Recipe


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Ingredients
  • & stems removed
  • 1 tb Cloves
  • 1/4 c Turmeric
  • 3 sm Dried hot red chilies; piquins or santakas
  • 1 tb Fennel seeds
  • 1/4 c Ground cardamon
  • 1 tb Ground ginger
  • 3 tb Ground fenugreek
  • 1 tb Black mustard seeds
  • 3 tb Cumin seeds
  • 1/2 c Coriander seeds
  • 2 tb Black peppercorns

Directions
  • Step #1 In a dry skillet, coriander, separately toast the cloves, cumin, fennel & mustard seeds over med-heat/flame, peppercorns, taking care not to burn them.
  • Step #2 mix the toasted ingredients & the chilies in a spice mill and grind to a fine powder.
  • Step #3 mix with the remaining ingredients and mix until a uniform color is achieved.
  • Step #4 store this in an airtight container.
  • Step #5 Makes a medium hot curry powder.
  • Step #6 A World of Curries by Dave DeWitt & Arthur Pais ISBN 0-316-18224-9 pg 179.
  • Enjoy the Cape Malay Black Bean And Cremini Mushroom Cassoulet recipe

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