Text 10483, 72 rader
Skriven 2014-03-02 16:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: mutts and mutton 274
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 ML> It's maybe more like an on-off switch than a sliding scale.
 DD> If it worked reliably it would be immensely popular

I was thinking it was like a wall light switch, there's a
tipping point where something goes "click" and you get (in
this case, anyway) boobs. But as light switches vary, so
do bodies, and it takes more or less impetus depending.

 ML> And the next question (for me, as a waste not want noter, not
 ML> for trophy hunters, who won't care) would be: is there way
 ML> to sufficiently deodorize the meat to the point it can be
 ML> put into a curry or something.
 DD> Have to be awf'ly hungry I am thinking.

Not everybody has the modest luxuries of choice that we do.

 DD> Aside from the fact that cats are pretty much self-cleaning and self-
 DD> tending, some of them can be just a big affection sponges as Rover.

I don't mind cats in general, nor the giving nor receiving
of affection.

 ML> Meaning that mutton is a good choice for stew, as it can
 ML> flavor more potatoes.
 DD> Stews are a great goodness ... I likes 'em. A lot!

Funny thing, I like stews and gravies but am not a fan
of soups. Guess I've said that about a hundred times.

Lamb Tomato Tarkari
categories: Nepal, 
Yield: 1 batch

2 lb lamb, cut into 1" cubes
- (pork can also be used)
2 c onion, chopped
1 ts curry powder
1 ts cumin powder
1 ts chili powder
5 dried red chilies
2 c tomato, chopped
1 c broth or water
1 Tb garlic, minced
1 Tb ginger, minced
1 ts turmeric
4 Tb cooking oil
s, p
2 Tb chopped cilantro for garnish

Classic Tender Lamb Curried in Tomato and Himalayan Herbs

In large bowl, season lamb pieces. In a nonstick pan, heat
2 Tb oil. Add seasoned lamb pieces and brown well; discard
excess oil and reserve meat on a plate. In a nonstick
saucepan, heat oil. To the hot oil, add whole red chilies;
fry for 30 sec. Add turmeric and chopped onion, and fry
until brown. Put garlic and ginger into the onion mixture;
fry for 30 sec. To this mixture, add cumin, curry powder,
chili powder and tomato; mix well for a few min. Transfer
lamb pieces into the spice mixture; correct seasoning and
stir well. Add broth to the browned lamb; lower the heat
to low and let simmer until lamb pieces are tender, and
the sauce has thickened up to a desired consistency,
35-45 min. When cooked, turn off the heat and add
chopped cilantro to garnish. Serve hot with rice, and
or roti (flat bread).

http://nepalicooking.tripod.com

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