Spicy Horse Meat and Potato Curry

local_grocery_store Ingredients

• 1 pound horse meat, cut into bite-sized pieces
• 2 large potatoes, peeled and diced
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tomatoes, chopped
• 1 can coconut milk
• 2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1 teaspoon cumin, ground
• 1 teaspoon coriander, ground
• 1/2 teaspoon turmeric, ground
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper, ground
• for garnish fresh cilantro, chopped

restaurant_menu Method

1. 1.In a large bowl, combine the horse meat, curry powder, cumin, coriander, turmeric, chili powder, salt, and black pepper. Mix well to coat the meat evenly with the spices.
2. 2.Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is soft and translucent, about 5 minutes.
3. 3.Add the marinated horse meat to the skillet and cook until browned on all sides, about 5 minutes.
4. 4.Add the diced potatoes and chopped tomatoes to the skillet. Stir to combine with the meat and spices.
5. 5.Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low, cover, and let the curry simmer for 45 minutes to 1 hour, or until the horse meat is tender and the potatoes are cooked through.
6. 6.Taste the curry and adjust the seasoning with salt and pepper, if needed.
7. 7.Serve the Spicy Horse Meat and Potato Curry hot, garnished with freshly chopped cilantro. Enjoy with steamed rice or naan bread.

lightbulb_outline Tips

• chevron_rightIf you can't find horse meat, you can substitute it with beef or lamb.
• chevron_rightFor an extra kick of heat, add some chopped fresh chili peppers or a pinch of cayenne pepper to the curry.
• chevron_rightGarnish the curry with a squeeze of fresh lime juice for a tangy twist.
• chevron_rightMake a big batch of this curry and freeze the leftovers for future meals. It reheats beautifully!
• chevron_rightServe the curry with a side of cooling cucumber raita or a dollop of yogurt to balance out the spiciness.