Goat and Lamb Coconut Curry over Quinoa
Last week, I made a sort of goulash -- tomato soup base and more than a pound of ground beef -- with a little coconut milk and quail eggs. The quail eggs were deemed less than successful, but I really couldn't taste the coconut. Still, Carole loved it and wanted me to start keeping *shudder* recipes
. I'm not sure I can do that, but I can try to remember what I did along the way.( recipe and narrative under the cutCollapse )
For next time: Use more meat (the 1.34 lbs of ground meat is sufficient), yogurt, play with spices. I'll experiment with using turmeric and/or cumin as a sub-flavor. Is that possible?
Hope you (plural) don't mind me posting these now and again. Might as well have a record.