Text 1619, 90 rader
Skriven 2006-05-21 16:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Food Zone 696
=====================
 -=> Quoting Michael Loo to Dave Sacerdote <=-

 ML> What's the position of IGA in this - IGA stands for independent
 ML> grocers' something, but aren't their stores labeled IGA in some
 ML> way?

Independent Grocers Alliance started off as an association of
independent stores to do group buying but it is now a chain store that
sells franchises instead of hiring store managers. Technically the store
owner owns his store but he is pretty much under the thumb of his
supplier.

Supervalu is the major supplier to IGA in the US.

IGA is still a group of independent grocers (supplied by Sobey, which
franchises the name) in Quebec. In the Maritimes Sobey had to divest
their IGAs (they would have had a near monopoly otherwise) when it
took them over from the Oshawa Group, a wholesaler. Loblaw's took
them all and turned them into company stores. In western Canada Sobey
turned all the IGAs into Sobey stores.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Nilgiri Korma
Categories: Indian, Lamb
  Servings: 6

      1 TB chopped fresh ginger
      2 TB chopped garlic
      2    green chillies, seeded and
           chopped
    200 g  fresh coriander
    100 g  fresh mint
    100 g  cashew nuts, lightly fried
    150 ml vegetable stock
      1    cinnamon stick
      6    cloves
      1    star anise
    200 g  onions
      1 kg boneless leg of lamb, cut
           into bite sized pieces
      1 ts ground coriander
    1/2 ts red chilli powder
    150 g  desiccated coconut
    150 ml coconut milk
    1/4 ts garam masala
        lg knob of fresh ginger cut
           into julienne strips
           Salt to taste

Put the ginger, garlic, green chillies, fresh coriander, mint and 250ml
water in a blender and process to a smooth paste and then set to one
side.

Put the fried cashew nuts into the cleaned-out blender with 150ml water
and puree to a fine paste.

Heat the oil in a pan, add the whole spices and let them crackle for 10
seconds. Add the onions and fry until golden brown.

Add the meat, ground coriander, chilli powder, desiccated coconut and
some salt and cook, stirring, for about 20 minutes, until all the juices
from the meat dry up.

Reduce the heat; add the green paste and cashew nut paste and cook
stirring for about 20 minutes, until the oil separates from the mixture.
Pour in the coconut milk and 1 litre water.

Bring to the boil and simmer for 25 minutes, then stir in the garam
masala. Garnish with the ginger strips and serve.

A korma originating from the area around the Nilgiris mountain range
where herbs and spices grow in abundance.

This recipe comes from the Noon book of Classic Indian cookery.

From: Mightymidget69 To Uk.Food+drink.Indian
 
MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife                       


... Bigamy is when two rites make a wrong.
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