From mightymidget69@hotmail.com Mon Aug 20 10:16:10 2001 Date: Sun, 19 Aug 2001 19:35:58 +0100 (GMT+01:00) From: mightymidget69@hotmail.com Reply-To: currygalore@smartgroups.com To: currygalore@smartgroups.com Subject: [currygalore] Kashmiri Lamb Stew Thank you to Carol for providing this version of Madhur Jaffrey's tried and trusted recipe. >From "Madhur Jaffrey's Indian Cookery". Asafoetida is a resin that comes from Afghanistan & Western Kashmir the smell of which has been likened to fresh truffles, although its name is derived from the word ^Ófoetid^Ô (you have been warned). It's used as a digestive sparingly; usually only a pinch is sprinkled into very hot oil and fried for a second before the other foods are added. Kashmiri Lamb Stew Ingredients 4 teaspoon whole fennel 6 Tablespoons sunflower oil or ghee pinch ground asafoetida optional 3 lb shoulder of lamb, boned and cut into 2 in cubes 1 inch stick of cinnamon 10 whole cardamom pods 15 whole cloves 1 3/4 teaspoon salt 1 1/2 pints (845 ml) water 1 1/2 teaspoon dried ginger powder 15 fl oz (425 ml) plain yoghurt 1/4 teaspoon garam masala Put fennel seeds into a clean coffee grinder or other spice grinder and grind until you have a powder. Heat the oil in a heavy, wide pot over high heat. When hot, put in the asafoetida. One second later, put in all of the meat, as well as the cinnamon, cardamoms, cloves and salt. Stir uncovered over a high heat for about 5 minutes or until almost all of the water released by the meat disappears and the meat browns lightly. Lower heat to medium and add 1 tablespoon of water, the fennel, and ginger. Stir to mix. Add 1 1/2 pints water, cover partially, and simmer on medium heat for 30 minutes. Cover completely, turn the heat to low and simmer for 40 minutes or until the meat is tender. Stir a few times as the meat cooks, adding a few tablespoons of water if it seems too dry. Beat the yoghurt in a bowl until it is smooth & creamy. Remove the cover from the meat pot and turn the heat to medium-low. Push the meat to the edges of the pot, leaving a well in the centre. Pour the yoghurt very slowly into the centre while moving a slotted spoon back and forth quite fast in that area. (If you don't do this, the yoghurt will curdle.) Keep stirring for 5 minutes after the yoghurt has been added. You should now have a simmering, creamy sauce. Cover partially and continue to cook on medium-low heat for another 10 minutes. Sprinkle in the garam masala and mix. ====================================================================<<< You can benefit from using SmartGroups ! http://ad.smartgroups.com/adclick/CID=0000000b7227d56400000000 ====================================================================>>> -- If you want to share pictures, use the calendar, or start a vote visit http://www.smartgroups.com/groups/currygalore To leave the group, email: currygalore-unsubscribe@smartgroups.com