Text 13611, 111 rader
Skriven 2011-07-21 00:14:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: American food 568
=============================
 -=> On 07-19-11  21:56,  Jim Weller <=-
 -=> spoke to Dale Shipp about American food 568 <=-

 JW> I also like savory pies and turnovers such as empanadas, tourtiere
 JW> and Cornish pasties.

Once upon a time, in a life long ago, I used to get Cornish pasties
and/or steak and kidney pie (turnover style) from the vending machines
for lunch.  I liked both.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: DHANA GHOSHT
 Categories: Meats, Indian, Usenet
      Yield: 3 servings
 
  1 1/2 lb Stewing lamb, trimmed
           -of fat and diced
      2 c  Yogurt (full-fat),
           -natural
      6    Garlic cloves, crushed
      4 t  Coriander, ground
      2    Lila murcha, (fresh
           -green chili peppers),
           -crushed
      4 t  Paprika
      4 t  Salt (or less)
      3 t  Ginger, coarsely crushed
      4 T  Cooking oil
           -(mustard oil is best)
      2 md Onions (or more
           -to taste)
      3 t  Cumin seeds
      1 t  Turmeric powder
      2 t  Black mustard seed
      2 t  Red chili powder
           -(also called cayenne
           -pepper or lal mirch)
      4 oz Coriander, fresh
 
  Dice the meat into bite-size cubes and soak in warm water for 2-3
  minutes.
  
  Mix the paprika, ground coriander, salt, crushed garlic and crushed
  green chilies with yogurt.  Drain the lamb and add to the yogurt
  marinade. Leave to marinate for at least six hours. Ideally it should
  marinate in the refrigerator for 24 hours.
  
  Dice the onions into thin semi-circles.  In a large saucepan or a
  generous frying-pan,  heat the cooking oil over a high flame.  Add
  the onions when the oil is hot enough to "steam." Reduce the heat to
  medium and stir occasionally.  Fry the onions until they change
  colour to a deep red/brown. This should take 10 to 15 minutes.
  
  At this point add the black mustard seeds and stir a few times.  Then
  add the ginger, cumin seeds, red chilies and turmeric powder.
  Increase the heat and fry this "masala" for a couple of minutes. Add
  the marinated lamb to the masala and mix well.
  
  At this point you have two options, either to cook the meat on the
  stove or to bake it. Stove-top cooking takes less time but requires
  fairly constant stirring.  It should be cooked in a covered saucepan
  on a low to medium flame for about 45 minutes. Add water if the sauce
  gets too dry and begins to stick. For baking, transfer it to an
  ovenproof casserole, cover it, and bake for 1 1/2 hours at 200
  degrees F. Check occasionally, though you are unlikely to need to add
  any water to the sauce.
  
  Finally, prepare and wash the fresh coriander in cold water.  Only the
  leaves and the tender stems should be retained. Chop coarsely and mix
  well just before serving. If you don't have any fresh coriander, then
  mix in about 2-3 t of coriander powder. Serve with well buttered
  (boiled) rice or pita bread and fresh salad.
  
  NOTES:
  
  *  A popular North Indian lamb dish with coriander -- This is a family
  variation on a popular North Indian dish.  I cook it whenever I could
  get hold of fresh coriander, which in Edinburgh is seldom.
  
  I don't know its authentic Indian name.  We simply call it "dhana
  lamb" as that's how its always cooked at home.  Dhana means
  "coriander" in Gujarati. Yield:  Serves 3-4.
  
  *  Take care not to burn the onions and don't overcook the masala just
  before mixing in the marinated meat.
  
  *  I think the dish tastes a lot better if it is baked.  It's even
  better if cooked for a longer period at a lower temperature.
  
  : Difficulty:  easy to moderate.
  : Time:  15 minutes preparation, 1 day marinating, 2 1/2 hours
  cooking. : Precision:  approximate measurement OK.
  
  Mukesh J Patel
  : University of Edinburgh, Centre for Cognitive Science, Edinburgh,
  Scotland
  : seismo!ukc!cstvax!epistemi!mukesh
  : mukesh@uk.ac.ed.epistemi
  
  : Copyright (C) 1986 USENET Community Trust
 
MMMMM


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