Text 31106, 71 rader
Skriven 2009-11-15 11:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: not hot trends 390
==========================
 ML> How thoughtful. I wonder if I'm Goan or Tamil.
 JW> I am usually in the Kashmiri range, sometimes milder depending on my
 JW> mood.

Say it ain't so! Look at the recipe below: 1/2 ts hot pepper
for 6 servings.

 -=> Jim Weller said to Bob Gearhart <=-

 DD> I also like sweet potato fries. Yuuuuuummmmmm!!!!
 BG> Haven't tried them deep fried.
 JW> They've been a popular item in casual dining restaurants for some
 JW> time. Makes sense as they're different, have a bit of an up scale
 JW> image, are tasty and yet are still dirt cheap starch.

And, as I've pointed out, they're the low-glycemic choice.

 JW> They are tasty but must be eaten quickly while they are still hot
 JW> as they go very limp, very quickly from their own steam.

But they're more edible when limp than fried potatoes are,
and anyhow both can be revived, even improved, by a quick
dunk in 375F oil.

 JW> I predict 2010 will be the year of the butternut squash fry fad.

Say it ain't so!

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Kashmiri Rogan Josh
 Categories: Indian, Lamb
   Servings:  6

      1 tb Whole Fennel Seeds
  3 1/4 c  Plain Yogurt
      6 tb Vegetable Oil
      1    3/4" Stick Of Cinnamon
    1/2 ts Whole Cloves
  2 1/2 ts Salt
      1 pn Asafetida
      3 lb Cubed Lamb
      4 ts Paprika
    1/2 ts Cayenne Pepper
  1 1/2 ts Dried Ginger
  3 2/3 c  Water Or Beef Broth
    1/4 ts Garam Masala

  Grind the fennel seeds until find.  Put the yoghurt in a bowl and beat it
  with a fork until smooth and creamy.  Heat the oil in a large pot over a
  high flame.  When hot, put in the cinnamon and cloves.  A second later, put
  in the ground asafetida.  A second after that, put in all the meat and the
  salt.  Stir the meat an cook, still on a high flame for about 5 minutes.
  Now put in the paprika and cayenne and give the meat a good stir. Slowly
  add the yoghurt, a small amount at a time, stirring the meat vigorously as
  you do so.  Add all the yoghurt this way.  Keep cooking on high heat until
  all liquid has boiled away and the meat pieces have browned slightly. Add
  the fennel and ginger.  Give the meat some more good stirs. Now put in the
  water or broth, cover so as to leave the lid very slightly ajar, and cook
  on medium heat for 30 minutes.  Cover completely and cook on low heat for
  another 45 minutes or until meat is tender. Stir a few times as the meat
  cooks, making sure that there is always some liquid in the pot. Remove the
  lid and add the garam masala. You should have a thick, reddish brown sauce.
  If it is too thin, boil away some of the liquid.

  Source unknown

MMMMM
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