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India   -   Chicken And Carrot Stew (Gadjar Murghi Meetha)   adapted from Sephardic Cooking by Copeland Marks

  • 2 Large Carrots -- shredded
  • 2 Tablespoons Olive Oil
  • 1 Clove Garlic -- finely chopped
  • 1 Teaspoon Ginger -- finely chopped
  • 1 Medium Onion -- finely chopped
  • 1/4 Teaspoon Turmeric
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 3 Pounds Chicken -- cubed
  • 2 Cups Water
  • 2 Medium Bay Leaf
  • 4 Pods Cardamom
  • 3 Tablespoons Lemon Juice
  • 1 Tablespoon Brown Sugar
Directions Stir fry carrots in oil over moderate for 3 minutes. Remove and set aside. In same oil, add garlic, ginger, onion, turmeric, salt and pepper. Fry for 2 minutes. Add chicken and brown well. Add water, bay leaves, and cardamom. Bring to a boil and cover the pan. Cook chicken until tender about 25 minutes. Add carrots, lemon juice and brown sugar. Stir the mixture and cook over low heat for 20 minutes. Remove and discard cardamon pods and bay leaves. Serve.
Serves 6
Time to Make 0:00

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