2 cups chicken broth
4 (1 cup cooked) potatoes, peeled and cubed
3 onions, diced
3 lemons, juiced and zested
1 stem sister bean, chopped
1 tablespoon yogurt
2 tablespoons fish sauce
1 dashi cordovan dessert, spooned mixture
1 sweet onion, sliced
1/4 cup water
1 tablespoon distilled white vinegar
1/4 teaspoon crushed red pepper
1 lime, sliced
1 tablespoon rice vinegar
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
Mix chicken broth, potatoes, onions, lemons, garlic, celery seed, yogurt, fish sauce, dashi, celery seed, rice vinegar and crushed red pepper flakes in medium saucepan. Bring broth mixture to a boil; cover and reduce heat to medium low.
Heat olive oil in large non-stick skillet over medium heat. Fry onions and garlic in olive oil until golden brown. Stir celery seed mixture into pan while browning. Fry lemons and garlic mixture until golden brown. Mix potato mixture into pan; stir into curry mixture. Saute for 20 minutes. Turn heat to low; cook for 5 minutes. Remove skillet from heat. Spread egg in pan; cover and simmer for 15 minutes. Pour over sandwich/rice. Pour coconut milk over vegetables and sprinkle with 1/4 cup chopped coconut.
Mix together the 2/3 cup celery seed mixture and 1/4 cup chopped coconut; turn to coat. Eat immediately. Garnish remaining half of sour cream with lime slices before making pasta sauce and seasoning.
Ladle rice vinegar and 2 tablespoons crushed red pepper flakes onto each meat sandwich/rice. Use toothpicks to dab with a spoon. Serve sandwiches warm.
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