Text 10605, 61 rader
Skriven 2014-03-06 09:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Mutts & Mutton 294
==========================
 ML> Not everybody has the modest luxuries of choice that we do.
 DD> And not all of us are as fastidious as Mrs. Grundy would have us 
 DD> believe. I knew an artist who visited England and survived partially
 DD> by  finishing food left on plates by departing diners. Someone doing
 DD> that in  this country would be given the "bum's rush" in short order.

Perhaps. I knew a guy who did that (he asked first), and
most establishments thought him a harmless eccentric. He
became the head of a music department at a somewhat
well-known institution of higher learning (that shall
remain nameless), and to my knowledge retains most of his
eccentricities.

 ML> Funny thing, I like stews and gravies but am not a fan
 ML> of soups. Guess I've said that about a hundred times.
 DD> So, is chilli a stew or a soup?

If it has beans or poultry or is vegetarian it's a soup.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Lamb Curry
 Categories: Mideast, Lamb
      Yield: 6 servings

  1 1/2 kg Leg of lamb, boned                  2    Garlic cloves, crushed
      1 tb Coriander seeds                     2 ts Fresh ginger, grated
      2 ts Black peppercorns                        Stem of lemon grass, 10 cm
      2 ts Cardomom seeds                           -long
      2 ts Cumin seeds                        15 oz Can tomatoes
    1/2    Cinnamon stick, crumbled            2 c  Water
      2 tb Oil                                 1 c  Coconut milk
      1 lg Onion, chopped

  1.  Remove fat from lamb, cut lamb into 2.5 cm cubes.

  2.  Finely grind corriander seeds, peppercorns, cardamom seeds, cumin
  seeds, cloves and cinnamon.

  3.  Heat oil in a pan, add lamb in three batches, fry until brown, remove.

  4.  Add onion, garlic, ginger and lemon grass to pan, stir-fry until onion
  is tender.  Add spice mixture, stir-fry for 3 minutes.

  5.  Return lamb to pan with undrained, crushed tomatoes, water and coconut
  milk, bring to a boil.  Reduce heat to low, simmer, uncovered, stirring
  often, for 1-1/2 hours, or until lamb is tender.

  NOTE:  This curry is very mild.  If you prefer a spicier one, add 1 to 4
  chopped red chillies.

  HINT: Most Indonesians are Muslims and therefore do not eat pork. Instead
  they eat lamb, beef and goat.

  Source: Indonesian Cooking

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