Text 13950, 118 rader
Skriven 2007-04-12 00:47:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Nutria
==================
 -=> On 04-11-07  07:39,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Nutria <=-

 DSh> BJs sells a pretty good roast chicken.  2 3/4 lb for $4.99.  

 DSac> I've given up on store-made roast chickens.  Most of the time,
 DSac> they're murderously overcooked.  The nearest BJses to me are
 DSac> both 25 minutes away, so I haven't had a membership there in
 DSac> years.  They're pretty good, I take it?

   We like them on occasion.  They are juicy and tender birds.


 DSac> $4.99 for a 2.75-pound roasted chicken is about the going rate
 DSac> around here, too.

  The grocery store sells roasted chickens at about $6.99 for a two
  pound bird.  Guess which one we buy:-}}

 DSac> (But whole chickens are only .69 a pound and take about 75
 DSac> minutes in my electric rotisserie. [g])

  They tend to cost more than that here except on pretty good sale.  If
  we can score an oven stuffer (the 7 pound bird) at $0.99 or less we
  will do that.    If you are wanting to do the economics you might also
  need to factor in the cost of electricity to cook the bird, etc.   But
  it is going to be less expensive to do it yourself even with that.
  OTOH, there are times when convenience counts for something:-}}

  And now back to beef dishes :-}}
  (Honest -- that is the way the categories were on there).

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: NORTH, KASHMIR LAMB STEW (KASHMIRI GOSHT)
 Categories: Indian, Curry, Meat, Beef
      Yield: 4 servings
 
      2 lb Boneless lamb, trimmed of
           -all fat
    1/4 c  Cashew nuts
      3 tb Mild vegetable oil
      2    Piece cinnamon stick, broken
      4    Whole cloves
      4 ct Pods
      1 ts Cumin seeds
      1 lg Onion, chopped
      1 tb Minced fresh ginger
      3    Garlic cloves, peeled,
           -crushed
    1/2 ts Ground coriander
    1/4 ts Turmeric
      1 ts Paprika
    1/2 ts Cayenne pepper
      1 ts Salt, or to taste
      2 md Tomatoes, peeled, seeded,
           -chopped
      3 md Boiling potatoes, peeled,
           -diced
      1 c  Water
      2 c  Unflavored yogurt
    1/4 c  Whipping cream
    1/2 c  Fresh peas, or frozen,
           -thawed
           Snipped fresh chives or
           -green onion tops

MMMMM------------------------INSTRUCTIONS-----------------------------

  Kashmir's cuisine combines the area's plentiful fruits and nuts with
  the rich ingredients and sophisticated cooking style of the Moghuls.
  This rich stew makes a marvelous main dish. Serve it with rice or
  crusty breads.
  
  Cut meat in 1-inch cubes and set aside. Grind cashews with a
  little water to make a paste. Set aside.

  Heat oil in a large, heavy skillet over medium-high heat.
  Add cinnamon, cloves, cardamom and cumin seeds.
  Cook, stirring, until fragrant, about 1 minute.

  Add onion, ginger and garlic. Stir and cook until onion is
  soft, about 3 minutes.
  Add coriander, turmeric, paprika, cayenne and salt. Stir for a minute.

  Add lamb and stir-fry until it is no longer red.

  Add tomatoes and potatoes. Cook, stirring constantly, for 5 minutes.

  Add 1/2 cup water. Blend yogurt, cashew paste and remaining water and
  add to skillet. Reduce heat, cover, and simmer 30 to 45 minutes, or
  until meat is tender.

  Skim off fat from surface.
  (May be prepared 1 day ahead. Cool, cover and refrigerate.
  Warm over medium heat before continuing.)

  Add cream and peas and heat through. Sauce should be thick. If too
  thick, add a few tablespoons water. If too thin, boil to reduce.

  Serve stew in deep plates garnished with chives.
  Serves 4.
  PER SERVING: 545 calories, 45 g protein, 24 g carbohydrate,
  30 g fat (9 g saturated), 135 mg cholesterol, 153 mg sodium, 4 g
  fiber.
  Laxmi Hiremath writing in the San Francisco Chronicle,
  6/24/92.
  
  Submitted By STEPHEN CEIDEBURG   MSG#: 3840
 
MMMMM


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