Text 1158, 61 rader
Skriven 2006-05-06 10:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GREG MAYMAN
Ärende: MUST NOT TRY FOODS 627
==============================
 GM> There ya go then! Some people won't even eat sheep meat, while
 GM> others enjoy it.
 
My father used to hate lamb. Then he began to like it,
and now he claims that he always loved it. However, when
a dish is made with an off-cut of lamb (i.e., anything
but the tenderloin or the big part of the leg), he
complains that it's too "lamby"; I guess I've described
how he says that word. I on the other hand like all parts
of the lamb except at certain unpredictable times, when
I just can't stand the idea. And as I grow older, the less
I enjoy the gamier meats, interestingly - for mutton and
the venisons I have less tolerance than I used to; and even
grass-fed beef occasionally displeases me. Funny - when I
came on this echo, I used to sluice down all sorts of these
things without a second thought.

Speaking of lamby, does anyone remember a story about
Mister Pig, who goes to market and after being offered
a nice cut of pork (he shudders) ends up buying lamb
stew meat? I had a book by Watty Piper I think that
included this slighly macabre tale, but during one of
my mother's great purges of the household literature
I believe it went away.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Samoosas - Mince Filling
 Categories: Appetizers
   Servings: 80

    500 g  Steak or mutton mince
      5 ml Salt
      5 ml Ground jeera (cumin)
      5 ml Crushed dried chillies
           -=OR=- Chili powder
      5 ml Garlic; crushed
      5 ml Fresh root ginger; grated
  2 1/2 ml Borrie (tumeric)
    1/2 bn Dhunia (coriander) leaves
           - chopped
      2    Onions; chopped
     30 ml Freshly chopped mint (opt.)

  Wash and drain mince. Braise in a heavy-based frying pan until all the
  liquid has evaporated, stirring to prevent sticking and lumps forming. add
  salt, jeera, chillies or powder, garlic, ginger, borrie and dhunia leaves.
  Add onions and braise until well blended and mixture is fairly dry. Add
  mint,if using and mix well. Remove and let cool before filling samoosas

  Fills about 80 samoosas.

  From the Cape Malay Cookbook.

  Courtesy of Jim Jamieson

MMMMM

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