Text 960, 81 rader
Skriven 2010-09-03 23:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Goa hot
===============
-=> Quoting Hap Newsom to Jim Weller <=-

 -> My favourite Indian place in Edmonton offers the following range:
 -> mild, medium, Canadian hot, Punjab hot, Goa hot and Hyderabad hot.
 -> The owners are Punjabi and think the folks to the south in Hyderabad
 -> are somewhat crazy, a strange lot with an unhealthy addiction to
 -> chilies.
 ->  

 HN> They may be entirely correct! Goa hot was
 HN> plenty for me! Whoosh !!

I generally order medium if I'm with Roslind, Canadian or Punjabi
hot if by myself. I'll leave the Goan and southern dishes to the
Xtreme Chile-Heads.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb Phall
 Categories: Indian, Lamb, Curry, Chilies
      Yield: 4 Servings
 
  1 1/2 lb Lamb
      1 lg Onion
      8    Cloves of garlic
      1    Inch piece fresh ginger,
           Finely chopped
      3 T  Oil or butter
     14 oz Tin of tomatoes or
      1 pt Carton of pasata
      1 T  Tomato puree
      1 T  Ketchup
     12    Dried bird seed chillies
      1 t  Cumin
      1 t  Coriander
      3 t  Birdseed chile powder
      1 t  Dried methi (fenugreek)
      1 t  Garam masala
 
  Cut meat into bite sized pieces. Gently fry the onion, ginger and
  garlic until golden using half the butter/oil. Make a masala from
  the spices with a little water to make a thick paste, add to the
  onion mixture and fry for 10 mins or until the oil separates from
  the ingredients.
  
  Add the tomato stuff and the chillies, cook for 15 mins. while
  the toms and chilies are cooking fry off the meat in the rest of
  the butter until browned and sealed. Stick the lot into a
  casserole dish and cook in an oven @ 400F, gas mark 6 for 45 mins
  or the meat is tender.
  
  I recommend you make an Indian drink with this called Lassi, mix 1
  pt milk, 1 pt natural yoghurt salt to taste and mix in lots of
  shaved ice.
  
  I wonder what it would be like using dried habs and hab powder?
  I've got quite a reputation amongst my friends for eating hot
  foods but this one takes the biscuit, you've got to eat it quick
  in a restaurant otherwise they make you pay for the plate and table
  as it burns it's way thru! best of luck with this one
  
  From: holloway
  
  http://www.pepperfool.com/recipes/lamb/phall_curry.html
 
MMMMM






Cheers

YK Jim
         
... Phall is very hot, so large numbers of tourists die.

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