Indian Curried Chili And Oven Fries
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
35
Spice
51
Sweetness
37
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
910 g
Ground Lamb2 cloves
Garlic (minced)1 tbsp
Ground Coriander1 tbsp
Ground Cumin1 tbsp
Ground Turmeric1
Salt2 tbsps
Tomato Paste2 cups
Chicken Stock3 tbsps
Sriracha3 tbsps
Butter1 cup
Cilantro (fresh)Directions:
1
Heat the EVOO in a Dutch oven or chili pot over medium-high heat
2
Add the meat, then crumble and brown
3
Add the garlic, chiles, onions, ginger, chili powder, coriander, cumin, turmeric and some salt and pepper
4
Cook for 5 minutes, then add the tomato paste and stir a minute more
5
Add the stock and simmer for the flavors to combine, 15 to 20 minutes
6
Cool and store for a make-ahead meal
7
Stir together the yogurt and Sriracha and store in a airtight container in the refrigerator
8
When ready to eat, reheat the curry chili over medium heat, adding more stock or water if needed, while you bake the sweet potato fries
9
For the fries: Place a rack in upper third of the oven and preheat to 450 degrees F
10
Cut the sweet potatoes into fairly thin fries, 1/4-inch thick, and arrange on baking sheet
11
Spray with the cooking spray and season with salt and pepper
12
Bake for 7 to 8 minutes, then switch on the broiler and broil until brown and crispy at edges, 15 to 20 minutes, turning once
13
Melt the butter in a small skillet over medium heat
14
When it foams, add the garlic and swirl for a minute
15
Toss the fries with the butter and cilantro in large bowl using tongs
16
To serve, arrange the fries on a platter or individual plates
17
Ladle the chili over the fries and top with the spicy yogurt, mint and scallions, and pass the limes for squeezing on top