Chile Peppers in Spicy Cream Sauce

4 Servings

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Chile Peppers in Spicy Cream Sauce Ingredients

6 Green New Mexican chiles	1 ts Dry mustard
Seeds removed, cut in strips	1 ts Ground cumin
1 ts Ground cayenne	1/2 ts Ground cinnamon
2 tb Ghee or vegetable oil	1/2 ts Ground turmeric
1 lg Onion, finely chopped	1/4 ts Ground cloves
1 tb Finely chopped fresh ginger	1 c Unsweetened coconut milk
2 ts Ground coriander	3 tb Heavy cream

Instructions for Chile Peppers in Spicy Cream Sauce

Saute the onions and ginger in the oil until the onions are browned. Add cayenne, coriander, mustard, cumin, cinnamon, turmeric, and cloves. Heat for another minute. Add the chiles to the pan along with the coconut milk. Simmer for 10 minutes, stirring constantly, until the sauce thickens. Stir in the cream and simmer for an additional 5 minutes. The Whole Chile Pepper From the collection of Jim Vorheis From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PepperCuisine: Indian

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