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This recipe is published here with the gracious permission of Patrick, Hound of Cullen.
20 cloves garlic, peeled 1 cup fresh ginger, peeled and chopped 2 large Spanish onions, diced 2 T. turmeric Hot peppers to taste (I usually use 3 dried chiles, seeded, softened in boiling water and cut small) 1/4 cup soy sauce (omit for Neanderthin) 1 cup water 4 pounds meat (I use chicken, but beef or pork work equally well) oil for frying (use olive oil only for Neanderthin) Place the garlic, ginger, and onion in a food processor or blender and puree until smooth (if they don't circulate properly through the blender, add some water or soy sauce). Line a colander or strainer with cheesecloth and place over a large pot. Pour the puree into the strainer and force all of the liquid into the pot. You should end up with approximately 1-1/2 to 2 cups of "solids" in the strainer. Save the solids for the moment. In the pot, with all of the juices, add your meat, cut into 1" pieces, the water, and the soy sauce. Simmer over low-medium heat until the meat is cooked (1 to 1-1/2 hours). While the meat is stewing, take a heavy frying pan and heat 3 tablespoons of oil over medium-high heat. Add the leftover solids from the puree, the hot pepper, and the turmeric (this is the curry itself). The solids will soak up the oil, so watch it attentively. Stir-fry the curry over medium-high heat until it is a deep brownish-yellow. When it is cooked, the oil will sweat out along the edges of the curry (the time it takes varies, but it usually takes between 30 and 45 minutes). When the curry is cooked, take the stewed meat (liquid and all) and pour it into the skillet with the curry. Continue to cook, stirring, over medium-high heat until the whole thing reaches a saucy consistency (the curry shouldn't be runny, it should be thick and stew-like).
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