RED by Trev 11/1/89

The following recipe is an approximation. The thing about RED is that you can improvise.

One large batch: -

3lb course minced beef

3 large onions

Large tin plumb tomatoes

Half a tube tomato puree

6 heaped tablespoons chilli powder

1 tablespoon ground cumin

1 teaspoon tumeric

1 fistfull dried red chillis

Lots of fresh ground black pepper

quite a bit of salt to taste

1 heaped tablespoon paprika

1/4 litre approx. good oil

1/3 large size fresh double cream optional

2 lb mushrooms optional

1/2 bottle dry red wine optional

4 teaspoons garam masala

6 green cardomons

3 tablespoons oregano

The following is instructions for EXECUTIVE RED.

• Big Pan
• Oil in - turn on heat
• Chop onions (various ways) and add to pan as done. Cook till some just start to brown.
• Add all spices and seasonings except for garam amsala (+herbs).
• Add tomato puree.
• Cook stirring till oily red brown vicious looking mess.
• Add meat and stir in till all meat covered with spices.
• Add wine and cook for 5 mins.
• Add chillis (broken).
• Cook (simmer) for 1 1/2 to 2 hrs.
• Add garam masala & stir in.
• Add cream.
• Cook for approx 10 mins.
• Allow to cool before reheating and serving.

If you want to add mushrooms, add with the meat.
If you don't want EXECUTIVE, omit the wine & cream.