Week Four – Saturday

CURRY RIBS

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This  recipe uses my standard curry base/sauce, of which I always have a few containers in the freezer.
You can of course make any type of curry base in which you braise your ribs, but this dish is pretty easy and fast to prepare when you start out with a great, readily prepared base/sauce and take it from there. Just remember, when you simmer the ribs, you must add the same amount of water to the base/sauce as will evaporate during the cooking process, so that you end up with the same textured sauce you had when you started. I suggest you don’t add too much water at first and add more as needed while you go.
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Bon Appetit !   Life is Good !

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Hans’ “Easy Does It” Curry Recipe

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Naan Recipe

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http://chefsopinion.org/2014/04/03/easy-does-it-11-curry/

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http://chefsopinion.org/2014/04/03/easy-does-it-11-curry/

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Preparation :

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