Ingredients with Measurements:
- 1 pound emu meat, cut into cubes
- 2 emu apples, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 cup coconut milk
- 1 cup water
- 2 tablespoons vegetable oil
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the emu meat and cook until browned on all sides, about 5-7 minutes.
5. Add the emu apples, curry powder, cumin, coriander, turmeric, and salt. Stir to combine.
6. Pour in the coconut milk and water. Stir to combine.
7. Bring the curry to a simmer and reduce the heat to low. Cover and cook for 20-25 minutes, or until the emu meat is tender.
8. Serve the curry hot, garnished with fresh cilantro if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the onion and emu meat, low heat for simmering the curry.
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 22g
Carbohydrates: 10g
Protein: 23g
Substitutions for ingredients:
- Chicken or beef can be used instead of emu meat.
- Apples or pears can be used instead of emu apples.
- Olive oil or canola oil can be used instead of vegetable oil.
- Fresh or dried herbs can be used instead of curry powder.
Variations:
- Add vegetables such as carrots, potatoes, or bell peppers for a heartier curry.
- Use different spices such as garam masala or paprika for a different flavor profile.
- Add a dollop of yogurt or sour cream on top of the curry for a creamy finish.
Tips and tricks:
- Cut the emu meat into small cubes to ensure even cooking.
- Use a wooden spoon or spatula to stir the curry to prevent the emu meat from breaking apart.
- Adjust the amount of spices to your liking.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Fresh cilantro or chopped peanuts.
Pairings:
Serve with a side of rice or naan bread.
Suggested side dishes:
Cucumber salad or roasted vegetables.
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, simmer it uncovered for a few more minutes to thicken it up.
Food safety advice:
- Make sure the emu meat is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover curry in the refrigerator within 2 hours of cooking.
Food history:
Emu apples are a native Australian fruit that have been used in traditional Aboriginal cuisine for centuries.
Flavor profiles:
This curry has a rich and spicy flavor with a hint of sweetness from the emu apples.
Serving suggestions:
Serve the curry hot with a side of rice or naan bread.
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