Ingredients
Units
Scale
- 1 Tbsp. olive oil
- 30 oz. beef sausages, cut into chunks on the diagonal (TFD likes kielbasa, but by all means use your favorite)
- 1 large brown onion, thinly sliced
- 2 carrots, peeled, thinly sliced
- 1 1/2 cups Chicken stock
- 1 cup frozen peas
- 1/3 cup Sultana raisins
- ***
- Ground to a paste in blender:
- 3 garlic cloves, crushed
- 1/2" piece peeled ginger, very finely minced
- 2 Tbsp. Australian crystallized ginger, very finely minced
- 2 Tbsp. Madras curry powder
- 1 tsp. freshly ground cumin
- 1 tsp. freshly ground coriander seed
- 1 1/2 tsp. Ajwain seeds, measured whole then ground to a powder
- 2 Tbsp. fruit chutney
- 1/2 cup chicken stock
- ***
- Steamed rice
- Cilantro and parsley leaves, to serve
Instructions
Heat 1 tbsp. Olive oil in a large, heavy-based saucepan over medium-high heat. Cook sausages, in batches, turning, for 5 to 6 minutes or until browned all over. Transfer to a large plate.
- Add onion, carrot, ginger and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add curry powder. Cook, stirring, for 30 seconds or until fragrant. Add blended seasoning paste, sultanas and stock. Return sausages to pan. Cover, bring to the boil. Reduce heat to medium-low.
- Simmer, uncovered, for 25 minutes or until sausages are cooked through and sauce thickens. In the last few minutes, combine cornflour and water and add if needed to thicken sauce.
- Stir in peas. Season. Cook for 1 to 2 minutes or until heated through. Serve with steamed rice and sprinkled with cilantro and parsley leaves.