Text 15826, 106 rader
Skriven 2011-09-18 01:33:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Re: Beans and toast
===========================
 -=> On 09-16-11  19:12,  Hap Newsom <=-
 -=> spoke to Dave Sacerdote about Beans and toast <=-

 HN> Don't the Brits also love baked beans
 HN> for breakfast? On toast if I remember
 HN> right. Dale might have a better answer.

I know that beans and bread was a common dish, but did not recall it
being a breakfast item -- but Gail tells me that it was.  I also know
that my Dad would often have beans on bread, either as a meal or as a
light snack.  His favored bean was white northern though, not baked
beans.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dhana Ghosht
 Categories: Indian, Lamb
      Yield: 1 servings
 
    700 g  Stewing lamb -- trimmed of
           Fat and
    500 ml Full fat natural yogurt
      6    Garlic cloves -- crushed
     20 ml Ground coriander
      2    Lila murcha --  (fresh green
           Chilli pepper -- crushed
     20 ml Paprika
     18 ml Salt
     60 ml Cooking oil (mustard oil is
           Best)
      2 md Onions (or more to taste)
     15 ml Cummin seeds
      5 ml Turmeric powder
     10 ml Black mustard seed
     20 g  Ginger -- coarsely crushed
     10 ml Red chilli powder (also
           Called cayenne pep
    100 g  Fresh coriander
 
  1.  Dice the meat into bite-size cubes, and soak in warm water for 2-3
  minutes.
  
  2.  Mix the paprika, ground coriander, salt, crushed garlic, and
  crushed green chillies with yogurt. Drain the lamb and add to the
  yogurt marinade.
  
  3.  Leave to marinate for at least six hours. Ideally it should
  marinate in the refrigerator for 24 hours.
  
  4.  Dice the onions into thin semi-circles. In a large saucepan or a
  generous frying-pan, heat the cooking oil over a high flame. Add the
  onions when the oil is hot enough to ``steam''. Reduce the heat to
  medium and stir occasionally.  Fry the onions until they change colour
  to a deep red/brown. This should take 10 to 15 minutes.
  
  5.  At this point add the black mustard seeds and stir a few times.
  Then add the ginger, cummin seeds, red chillies and turmeric powder.
  Increase the heat and fry this ``masala'' for a couple of minutes.
  
  6.  Add the marinated lamb to the masala and mix well.
  
  7.  At this point you have two options, either to cook the meat on the
  stove or to bake it. Stovetop cooking takes less time but requires
  fairly constant stirring.  It should be cooked in a covered saucepan
  on a low to medium flame for about 45 minutes.
  Add water if the sauce gets too dry and begins to stick. For baking,
  transfer it to an ovenproof casserole, cover it, and bake for 1 1/2
  hours at 95 xC . Check occasionally, though you are unlikely to need
  to add any water to the sauce.
  
  8.  Finally, prepare and wash the fresh coriander in cold water. Only
  the leaves and the tender stems should be retained. Chop coarsely and
  mix well just before serving.  If you don't have any fresh coriander,
  then mix in 15 ml of coriander powder. Serve with well buttered
  (boiled) rice or pita bread, and fresh salad.
  
  Author's Notes:
  This is a family variation on a popular North Indian dish. I cook it
  whenever I could get hold of fresh coriander, which in Edinburgh is
  seldom. I don't know its authentic Indian name.  We simply call it
  ``dhana lamb'' as that's how its always cooked at home. Dhana means
  ``coriander'' in Gujarati.
  
  Take care not to burn the onions and don't overcook the masala just
  before mixing in the marinated meat. I think the dish tastes a lot
  better if it is baked.  It's even better if cooked for a longer period
  at a lower temperature.
  
  Difficulty    : easy to moderate.
  Precision     : approximate measurement OK.
  
  Recipe By     : Mukesh J Patel University of Edinburgh, Centre for
  Cognitive
  
  From: Pcharles@iastate.Edu            Date: 03-12-95  Email
 
MMMMM



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