Sunday, July 20, 2008

Lunch and early dinner July 20

Indian Taro Sweet Potato Stew

1 C diced onion (Maui)
3 garlic cloves (non-local)
1 lb cubed stew meat (BI)
1 C cubed sweet potato (BI)
1 C cooked cubed taro (BI)
1 C cooked cubed pumpkin (BI)
1 C red wine (BI)
1 red hot Hawaiian Pepper (BI)
1/2 to 1 t garam masala
salt/pepper to taste
You can play around with additional spices; I added a dash of Worcestershire, bay leaf

Saute onions and garlic. Brown the meat in separate pan and add wine after to de-glaze. Add about 4 C water, the onion/garlic, pepper and sweet potato. Simmer till onions and sweet potatoes are almost done and add taro and pumpkin. Simmer for several more minutes. To make it a little thicker, you can add about a couple T of cornstarch slurry.

This recipe was made easy b/c the taro and pumpkin were purchased already cooked from the farmer's market. Served over rice.

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