Absolutely Deliciously Addictive! Come home to this on a cold winter's night!
A Great Elixir for good health!
The picture is not the best looking kid on the block, however, don't be deceived.
Notes:
- Cook on high for 12 - 14 hours
- Best cooked overnight and through the following day.
Ingredients:
1.5 kg Stewing veal
130 g coconut oil
1 tablespoon of salt or to taste
4 small-medium onions, peeled, left whole
182 g rice
60 g ginger, whole, unpeeled
6 medium-large cloves garlic, peeled, left whole
salt to taste
lemon juice, freshly squeezed, to taste
45 ml (3 Tablespoons) coriander seeds, ground
22.5 ml (1 & 1/2 Tablespoons) cumin seeds, ground
15 ml Turmeric powder
10 ml Cayenne pepper
11 whole black peppercorns, ground
Method:
- To a 6-liter Slow cooker, add your meat, coconut oil, and salt, and top up halfway with water.
- Cover and cook on high until the meat falls off the bones and they begin disintegrating.
- When you can crumble your bones, remove your meat and bones, and set aside to cool.
- Add your whole peeled onions, ginger, garlic, and rice - cover and continue cooking until tender.
- Remove all the bones and crumble them in over your rice and onions.
- Remove the marrow from the bones, discard the hard marrow bones, and add the marrow to your vegetable onion mixture.
- Using your immersion blender, cream your onion-rice-garlic-ginger-crumbled bone mixture until smooth.
- Add your deboned meat to your slow cooker.
- Add the coriander, cumin, turmeric, cayenne pepper, and peppercorns to a coffee grinder. And grind until you have had a curry powder - course to fine or textured to your liking.
- Add the curry powder to your soup, stirring through. Add sufficient water to make a 5-liter pot of soup.
- Lastly, add salt and freshly squeezed lemon juice to taste.
Serve, and Enjoy!