Text 5110, 86 rader
Skriven 2008-04-07 21:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Re: Mutton
==================
-=> Quoting Janis Kracht to Dale Shipp <=-

 JK> ===Roast Lamb===
 JK> 3 cloves garlic, minced
 JK> 1/4 cup fresh italian parsley
 JK> 1/4 cup grated pecorino cheese
 JK> Stuff the slits with the minced mixture.

Perfect timing. I checked the other supermarket in town and they had
sensibly priced lamb: mince at $7/kg, cubed stew meat for $8, large
fatty chops (hogget?) for $9, bone in leg roasts for $10, small
nicely trimmed chops for $13 and those ultra fancy frenched baby
chops for $21. I bought the $13 chops which are thick enough to slit
and stuff with your mixture.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Goat Nihari
 Categories: Lamb, Chilies, Indian
      Yield: 10 Servings

      3 lb Mutton (goat meat, lamb:
           -shank portion preferred)
      1    Packet Shaan or any other
           Nihari masala *
      1 lg Onion finely sliced
      8 tb Oil
      6 tb Wheat flour (atta)
      1 sm Can of Tomato Puree or
    Tomato Sauce
      1 tb Ginger-Garlic paste
      1 ts Cumin powder
      1 ts Coriander powder
      1 ts Garam Masala powder
      2 ts Paprika
    Salt to taste
           GARNISH:
    Chopped Cilantro
           Julienne Ginger
    Chopped Green Chillies
    Lemon Wedges

  In a pot add 4 tbsp of oil. When the oil is hot add the meat, 1
  tbsp of Nihari masala, 1 tbsp of the ginger garlic paste, the
  cumin, coriander, garam masala and paprika powder and the tomato
  puree and some salt. Fry the meat and all the masalas for a good
  10 minutes or so.

  Add 3 - 4 glasses of water and let it cook till the meat is
  tender. For those of you who have a pressure cooker, feel free to
  pressure cook the meat. Keep the cooked meat and gravy on the
  side.

  In another large pot, add the remaining 4 tbsp of oil and add the
  sliced onion and fry it till golden brown. Add yet another large
  tbsp of Nihari masala to the onions and fry it for a minute. Add
  the meat and gravy to the pot that has the fried onions. Now take
  about 5-6 tbsp of wheat flour and mix it to a smooth paste with
  some water and add it to the meat and onion gravy. Add some water
  (you can adjust the quantity of wheat flour depending on the
  desired thickness of the gravy) and let this cook on medium heat
  for about 20 minutes or so till the flour is cooked. Reduce the
  heat and let it cook covered for another 10 minutes till some of
  the oil floats to the top.

  To serve the Nihari: Put the Nihari in a shallow serving bowl and
  garnish with chopped cilantro, chopped chillies and julienne
  ginger and sprinkle some fresh lemon in the gravy. This can be
  eaten with Naan or any other Tandoori style Roti.

  * A packaged mix of powdered chile, coriander seed, garlic, ginger,
  salt, turmeric and fennel powder. - quite hot, with lots of
  chilies. - JW

MMMMM



Cheers

YK Jim


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