From ianhoare@angelfire.com Wed Mar 17 11:35:19 2004 Date: Tue, 16 Mar 2004 23:42:15 +0100 From: Ian Hoare Newsgroups: uk.food+drink.indian Subject: Re: PING: Tubal Cain Salut/Hi Tafi Meeji, And the fifth and last for the moment. Now either complain to the author/publisher, or shut the f*ck up. The Author is Madhur Jaffrey. The publisher is The Ebury press. The book is ISBN 0-091-87415-7. When you get the brush off, I challenge you to have the courage to come BACK here and tell us all what the publishers say. I assert MY right to send these recipes to the NG for the purposes of academic discussion. le/on Tue, 16 Mar 2004 04:59:55 GMT, tu disais/you said:- @@@@@ Now You're Cooking! Export Format Hyderabadi Minced Lamb With Orange fruits, indian, lamb/mutton, main dish ----For preparing the orange rind-- 1 large orange 1 teaspoon ground turmeric 1 teasooon salt 1 1/2 litres water ----For preparing the minced lamb-- 3 tablespoons vegetable oil 2 medium onions; fine half-rings 2 teaspoons ground cumin 1 tablespoon ground coriander 4 cloves garlic; pureed 2 tablespoons fresh ginger; finely grated 4 tablespoons natural yoghurt 900 g minced lamb 1/2 teaspoon ground turmeric 1/2 teaspoon ground cayenne pepper 250 ml fresh orange juice 1 1/2 teaspoons salt ----TO SERVE---- 2 green chillies, hot; ± 1 sliced v thin 30 g fresh coriander, coarsely chopped 30 g fresh mint; finely chopped 1 ts garam masala Peel off the orange rind, making sure to leave the white pith behind. Cut the rind into very fine, 2 1/2 cm long julienne strips. Combine the turmeric and salt with the water in a pan and bring to the boil. Pour half into a measuring jug and reserve. Add the rind to the boiling liquid in the pan and boil rapidly for 1 minute. Empty the pan through a sieve set over a sink. Pour the reserved turmeric water back into the pan and bring back to the boil. Put the rind back into the pan and boil again for a minute, then again strain through the sieve set over the sink. Rinse the rind under cold running water and set aside. Pour the oil into a large, non-stick, lidded pan set over a medium-high heat. When the oil is hot, stir in the onions and fry for 6 - 7 minutes or until reddish-brown. Add the cumin and coriander and stir for 30 seconds. Add the ginger and garlic. Stir and fry for a minute. Add the yoghurt, a tablespoon at a time, and stir it in, making sure it is absorbed before adding more. Put in the meat, turmeric and cayenne pepper. Stir and cook for about 5 minutes, breaking up all the lumps in the meat. Add the orange juice, orange rind and salt. Stir and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 40 minutes. Add the chillies, coriander, mint and garam masala. Stir to mix. Cover and continue to cook gently for a further 10 minutes. Recipe 'Madhur Jaffrey's Ultimate Curry Bible' Contributor: Scanned IMH Yield: 6 servings ** Exported from Now You're Cooking! v5.62 ** -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website