Text 11671, 65 rader
Skriven 2007-02-11 00:43:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ian Hoare
Ärende: Re: Hawg tied
=====================
 -=> On 02-10-07  18:11,  Ian Hoare <=-
 -=> spoke to Jim Weller about Re: Hawg tied <=-

 IH> conditions, I will be ordering half a pig every year in future. I can
 IH> already pick up sheep like that, although I haver to say that there's

  After my Dad came home from Australia where he served with the Navy in
  WWII, he would not allow mutton anywhere near our house.   I think
  that I have had lamb only a few times, either in Indian curry or at a
  friend's house when we lived in England.   In curry, I can't tell much
  difference from beef.   Neither of us really liked the lamb roast we
  had over there -- and so it never comes up for consideration in our
  meal plans.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sikbadj -- Lamb Stew With Dates & Apricots
 Categories: Meat, Stew, Lamb
      Yield: 4 Servings
 
      2    Rough cut large onions
      3 lb Boned leg or shoulder of
           Lamb
      1 ts Allspice
     12 oz Dried, pitted dates
      8 oz Blanched almonds
           Salt & pepper
           Sunflower Oil
      2 ts Cinnamon
      3 md Aubergines, cubed
      4 oz (or more) sharp dried
           Apricots
      2 tb Sesame seeds
 
  Fry onions in large saucepan in 3 tablespoons oil.  Trim the meat of
  fat and
  skin, then cut into inch & a half pieces, add to onion and brown all
  over. Cover with water and bring to boil, add cinnamon, allspice,
  salt & pepper, cover and simmer for about an hour.  Meanwhile
  sprinkle aubergines with a large amount of salt (to draw out the
  fluid).  When the meat is very tender,
  rinse aubergines and add them to the stew (add more water if
  necessary.) After another 20 mins add the dates and apricots and cook
  for another 10 to 20 mins until the aubergines & fruits are soft.
  Fry the almonds in oil until browned and toast the sesame seeds in a
  dry frying pan until lightly coloured.  Serve the stew, sprinkled
  with almonds and sesame seeds, on a large shallow plate (rice or
  bread as a side dish.)
  
  Variation.  A more robust version is made with 4oz of chickpeas,
  soaked in water overnight and put in with the meat, omit almonds and
  sesame seeds.
  
  From: Chuck Connor                    Date: 07-24-96
  Cooking
 
MMMMM


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