As a lil fella on the islands, I had a love hate relationship with pigeon peas. Permit me to elucidate, nothing beats a Chicken Pelau made with recent shelled pigeon peas, so too a scrumptious providing of curry peas with scorching Sada Roti. Frozen (shelled) or the stuff within the tin (can) merely can’t evaluate. Nonetheless I HATED shelling (eradicating the peas from the pod) with an absolute ardour.
You’ll Want…
3 tablespoon curry powder
3/4 teaspoon black pepper
3/4 tablespoon garam masala
3/4 tablespoon roasted geera (cumin)
3/4 tablespoon anchar masala
1 cup water (for curry slurry)
6 cloves garlic (crushed)
1 scotch bonnet pepper (chopped)
1 medium onion (sliced)
2 tablespoon Caribbean Green Seasoning
1 teaspoon grated ginger
2-3 tablespoon olive oil
2.5 lbs beef
3/4 tablespoon salt (alter)
3 cups pigeon peas (from frozen)
8-10 cups water
Notes! Please use the video under to comply with alongside as rather more concerning the recipe is mentioned there. I used an inexpensive minimize of boneless beef, nonetheless I discover that you just get a deeper taste through the use of beef with bones. Use as a lot Scotch Bonnet or no matter scorching pepper you want or can supply or you recognize you possibly can deal with.
In a bowl add the curry powder, black pepper, floor roasted geera, garam masala, anchar masala and 1 cup of water. Combine nicely to mix. Then add the onion, ginger, garlic, Caribbean Inexperienced Seasoning and scotch bonnet pepper to the bowl and blend once more.
Warmth the oil in a deep/giant pot on a medium flame and add the curry slurry we created. Permit this to prepare dinner uncovered for about 5-7 minutes. The objective is to burn off the liquid, till your spoon can divide the curry on the underside of the pot (as defined within the video). The curry slurry will go to a darker colour type of paste.
At this level add the meat items. Within the video I defined that I washed the cubed beef with the juice of a lemon (a lime or 1/2 cup of plain white vinegar may also work) and funky water. After which I drained it dry. Stir nicely to coat the meat items with that beautiful curry base we created. Cowl the pot and prepare dinner on a medium/low flame for 10-Quarter-hour.
It’s going to spring it’s personal pure juices.
Take away the lid and switch up the warmth to medium/excessive. The objective is to burn off all of that liquid till we will see the oil we began with (hopefully). This may additional infuse the items of beef with that curry base.
Add the pigeon peas to the pot. They had been frozen peas, so I had them thawing in cool water, which I additionally used to offer them a wash. Rinse and drain.
Combine nicely to coat the peas with the curry as we did with the items of beef. Then high with water and convey to a boil. Don’t neglect so as to add the salt.
You’ll must have some endurance shifting ahead now as we would like each the meat and peas tender. I imply falling aside with the usage of our fork. This implies we’ll convey it to a boil then cut back the warmth to a rolling boil/simmer and prepare dinner anyplace from 2 hours to 2.5 hours.
I had the lid on barely ajar and also you’ll must regulate the liquid degree within the occasion that you must add extra water.
The 2 type of personalization with the recipe is.. style and alter salt on the finish and decide if the gravy’s consistency (thickness) is to your liking. I like to recommend that you just use your spoon to crush a few of the pigeon peas to assist thicken the gravy. Nonetheless, do remember that the residual warmth within the pot will additional prepare dinner this and because it cools, it would thicken additional.
Supply:Caribbeanpot.com
