1 cup onions, sliced
2 tbsp corn oil
2 lb meat with bone, beef, lamb or goat, cut i
2 cl garlic, sliced
1 tsp salt, to taste
1 each fresh hot green chili, sliced
1/4 tsp gingerroot, crushed, fresh
1/4 tsp mustard seeds, crushed
1/4 tsp caraway, crushed
1/4 tsp tumeric, ground
1 1/2 cup water
Directions
Alicha is a curry-like meal. In dry pan over medium heat, stir fry
onions for 2 mins. Add the oil and stir fry 1 minute longer. Add the
meat and brown 5 mins, stirring frequently.
Add all of the spices and seasonings at one time and stir well. Add
the water and bring to a boil. Cover the pan and cook over moderate
heat for about 45 mins, or until the meat is tender. Should the curry
dry out too quickly, add another 1/2c water. At the end of the 45
mins, there should be very little sauce.
Serve warm or at room temperature.
Servings: 6 servings
Alicha Recipe brought to you by Recipe Ideas
Categories: Chili; Meat; Vegetable
The History of Recipes
It is actually possible to trace the history of written recipes far back into the distant past, in truth as far back into history as the Egypt of the Pharoahs, and maybe further still. However, in the main part, these ancient recipes were just simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to historians is a collection of clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. As our culinary historical trip moves on a few more years we find two interesting recipe books which date from the 1300s : one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the indian food that appears on menues today, but rather accounts of the types of meals prepared by the chefs of the rich. Over the following few hundred years, the families of Europe tried to serve up the most exotic banquets, and because of this cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the 1800s that fine cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and writing down recipes common in their social group. By the arrival of the 20th century, cookbooks were increasing in popularity mostly due to higher levels of literacy, more spare time and having more money. |
We hope you enjoy this Alicha recipe.
