Ingredients with Measurements:
- 1 pound of crubeens (pig's feet)
- 2 cups of sliced carrots
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground turmeric
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of chicken broth
- 1 cup of coconut milk
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Rinse the crubeens under cold water and pat them dry with paper towels. Cut them into bite-sized pieces and set aside.
2. Heat the vegetable oil in a large pot over medium-high heat. Add the chopped onion and minced garlic and cook for 2-3 minutes or until the onion is translucent.
3. Add the crubeens to the pot and cook for 5-7 minutes or until they are lightly browned.
4. Add the sliced carrots, curry powder, ground cumin, ground coriander, ground turmeric, salt, and black pepper to the pot. Stir well to combine.
5. Pour the chicken broth into the pot and bring to a boil. Reduce the heat to low and let the curry simmer for 30-40 minutes or until the crubeens are tender.
6. Add the coconut milk to the pot and stir well. Cook for an additional 5-10 minutes or until the curry is heated through.
7. Serve the crubeens and carrot curry hot with rice or naan bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 50-60 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 23g
- Carbohydrates: 20g
- Protein: 16g
- Fiber: 5g
Substitutions for ingredients:
- Pork shoulder or beef shank can be used instead of crubeens.
- Sweet potatoes or butternut squash can be used instead of carrots.
- Vegetable broth can be used instead of chicken broth.
- Heavy cream can be used instead of coconut milk.
Variations:
- Add diced potatoes or bell peppers to the curry.
- Use different spices such as garam masala or chili powder.
- Add chopped tomatoes or tomato paste to the curry for a thicker sauce.
Tips and tricks:
- To make the crubeens more tender, you can soak them in cold water for a few hours before cooking.
- Use a wooden spoon to stir the curry to prevent the crubeens from falling apart.
- Adjust the amount of spices according to your taste preference.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Sliced green onions
- Lime wedges
Pairings:
- Basmati rice
- Naan bread
- Cucumber raita
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Mixed greens salad
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the crubeens thoroughly to prevent any foodborne illnesses.
Food history:
- Crubeens are a traditional Irish dish made from pig's feet.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the curry as a main dish for lunch or dinner.
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