From seesig@virgin.net Wed Oct 25 12:10:37 2006
Date: Tue, 24 Oct 2006 16:38:56 +0200
From: Ace <seesig@virgin.net>
Newsgroups: uk.rec.motorcycles, uk.food+drink.indian
Subject: Rajasthan Fiery lamb curry

x-posted to ukfdi 

On 24 Oct 2006 07:17:35 -0700, "DoetNietComputeren"
<Doesnotcompute@gmail.com> wrote:

>On Oct 24, 4:08 pm, "DoetNietComputeren" <Doesnotcomp...@gmail.com>
>wrote:
>
>> Well, the lamb one would be good, cos it was good, the others are of
>> interest, but don't bust yourself if you're busy.
>
>Never mind - they're on the interwebnet:
>http://observer.guardian.co.uk/foodmonthly/story/0,,1851271,00.html
>
>
>Rajasthan Fiery lamb curry
>
>As the name suggests, this is a very hot dish, not for people with a
>weak constitution. This is one of the few Indian dishes that contains
>heat in every sense - both 'chilli hot' and 'spice hot'. You can decide
>the amount of heat you'd like. Discard most of the seeds from the
>chillies if you want to reduce the heat, or keep them in if you want it
>really hot.
>
>Serves 4
>
>25-35 dried red chillies, stalks removed
>11/2 tsp cloves
>150g ghee or vegetable oil
>250g plain yogurt, whisked until smooth
>2 tsp cumin seeds, roasted
>20g ground coriander
>1 tsp red chilli powder
>2 tsp salt
>3 cinnamon leaves or bay leaves
>6 green cardamom pods
>5 black cardamom pods
>75g garlic cloves, finely chopped
>250g onions, finely chopped
>1kg leg of lamb or goat with bone chopped into 2.5cm cubes
>750ml lamb stock or water
>30g coriander leaves, finely chopped
>
>Set aside 3 or 4 of the dried chillies to use later; put the remainder
>to soak in 125ml water. Also put aside 4-6 of the cloves and 1 tbs of
>the ghee. Mix the yogurt with the cumin seeds, ground coriander, chilli
>powder and salt in a bowl. Set aside.
>
>Heat the rest of the ghee in a heavy-bottomed pan. Add the remaining
>cloves, the cinnamon leaves and the green and black cardamoms. When
>they begin to crackle and change colour, add the garlic. Sauté for 2
>minutes or until the garlic begins to turn golden. Add the onions and
>cook for 10 minutes or until golden brown, stirring constantly. Stir in
>the meat and cook for 2-3 minutes. Drain the red chillies and add to
>the pan.
>
>Continue cooking for 10-12 minutes or until the liquid has evaporated
>and the meat starts to brown. Now add the spiced yogurt and cook for
>another 10-12 minutes or until the liquid from the yogurt has
>evaporated. Add the stock or water and bring to the boil, then cover
>the pan, reduce the heat and simmer until the meat is tender. Check the
>seasoning. Remove from the heat and keep warm.
>
>To prepare the tadka, or tempering, which boosts the flavours, heat up
>the reserved ghee or oil in a large ladle over a flame (or in a small
>pan) and add the reserved cloves and dried red chillies. Cook for 1-2
>minutes or until the ghee changes colour and the spice flavours are
>released. Pour the contents of the ladle over the lamb curry, sprinkle
>with the chopped coriander and serve.

-- 
  _______
.'_/_|_\_'.  Ace (brucedotrogers a.t rochedotcom)
\`\  |  /`/  GSX-R1000K3 (slightly broken, currently missing)
 `\\ | //'   BOTAFOT#3, SbS#2, UKRMMA#13, DFV#8, SKA#2, IBB#10
   `\|/`
     `
-- 
  _______
.'_/_|_\_'.  Ace (brucedotrogers a.t rochedotcom)
\`\  |  /`/  GSX-R1000K3 (slightly broken, currently missing)
 `\\ | //'   BOTAFOT#3, SbS#2, UKRMMA#13, DFV#8, SKA#2, IBB#10
   `\|/`
     `