Text 34489, 71 rader
Skriven 2010-02-07 16:40:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: CHEAP MEATS  00207
==========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> I thought lamb was dirt cheap in your part of the world.
 
 GJ> It used to be, back in the days when the USAn sheep farmers had tariff
 GJ> protection.  Then there came a USAn/Australasian trade agreement, the
 GJ> tariff was dropped, and good Australian and Kiwi lamb flooded into
 GJ> America, with a corresponding price rise here.

 JW> But our price didn't drop accordingly. Bastid greedy exporters!

I suspect that the middle men were happy to pay less for the imported
lamb, but still sell at the prices customers were used to.  (See my
post to Davey Drum re meat prices.)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LAMB WITH CHICKPEA CURRY, HARISSA & NAAN
 Categories: Mains, Lamb, Restaurants, Australian
      Yield: 4 Servings
 
      1 kg Lamb loin; OR
      1 kg ; hogget loin
      2 lg Capsicums- red
           CHICKPEA CURRY
           ; NAAN
      1 kg Flour- self-raising
      2    Eggs
      1 c  Milk
           Water
      2 tb Oil
      1 ts Salt
      1 tb Nigella seeds; OR
      1 tb ;black onion seeds, 4USts
      1 tb Fennel seeds; 4USts
      1 tb White poppy seeds; 4USts
 
  Prepare the dough for the naan by sifting the flour into a large bowl.
  Whisk the eggs and milk together and add to the flour, mixing in
  enough water to made a soft dough. Knead in the oil and leave to rest
  for 3 hours. Rub the loin of lamb with about 2 tablespoons (Aus: 1
  heaped tablespoon) of the harissa and set aside while the oven is
  heating to 200C/400F.
  
  Cook the whole capsicums on a very hot grill, turning so that the skin
  blisters on all sides. Put in a plastic bag for 5-10 minutes (this
  makes them easier to peel). Peel the skin, discard the seeds and
  membrane and puree the flesh with the remaining hari To finalise the
  cooking, sear the lamb loin on all sides in a little olive oil in a
  very hot pan. Transfer it to a baking dish and cook in a hot oven for
  about 10-15 minutes, depending on how well you like the meat cooked.
  While the loin is roasting, roll out the naan dough, shape into small
  balls and flatten a little, pulling into a tear-drop shape. Sprinkle
  the top of each with a mixture of the black onion seeds, fennel seeds
  and white poppy seeds. place the naan onto a hot plate.
  
  Serve the chick pea curry in the centre of a plate, topped by slices
  of lamb. Drizzle a little of the capsicum and harissa puree to one
  side and serve with the naan.
  
  From: THE FOOD OF AUSTRALIA By: BETHANY FINN, THE GRANGE BRASSERIE,
  ADELAIDE HILTON ISBN: 962-593-592-4 Typed: KEVIN JCJD SYMONS, JULY
  20-08
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)