2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground ginger
3 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon dried minced onion
3 tablespoons garlic powder
1 teaspoon coconut milk
1 teaspoon liquid smoke flavoring
1 teaspoon curry powder
1 teaspoon garlic powder (optional)
1 cup Ghee
2 teaspoons curry powder (optional)
1 cup diced celery
1 medium onion, peeled and sliced
1 cup chopped fresh parsley
1 teaspoon red pepper flakes
1 tablespoon dried minced onion
7 green onions, trimmed
1 cup fresh carrot
1 large carrot, sliced
1 medium tomato, sliced
1 medium onion, diced
1 medium tomato, diced
1 cup cooked rice
salt and pepper to taste
In a medium saucepan, heat olive oil over medium heat. Saute garlic and ginger for about 5 minutes, or until golden. Stir in Worcestershire sauce and salt. Continue stirring for 5 minutes, or until thickened.
Allow sauce to heat. In a small bowl, mix lemon juice and curry paste. Add coconut milk, rice, tomato, onion and tomato, onion and tomato, celery and parsley. Stir to get meat juices.
Stir in 1 cup Ghee, curry powder, garlic powder, celery salt, coconut milk and red pepper flakes.