Text 11518, 84 rader
Skriven 2014-03-29 14:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: pessimism 394
=====================
 ->  -> Beer would be fine. I've used both in pot roasts (not
 ->  -> at the same time).
 ->  RH> One would hope not.
 -> The flavors might be a little confusing, but they're
 -> more like neighbors who don't talk rather than
 -> adversaries.
 RH> It might be edible, but at the prices they're charging even for pot
 RH> roast  right now I wouldn't want to pay for the experiment.  

I can imagine the tastes now in my gedanken mouth, and
given an extra onion or two and some judicious herbal
assistance, the result seems like it wouldn't necessarily
be bad.

 RH> the prices they're charging even for pot roast

"Even" for pot roast. I always said that the chuck was
the tastiest part of the beef, with bottom round next
best, and wondered why steaks were so much more (in
Asia, pretty much all muscle cuts cost the same). Now
that chuck roast is getting up to cost nearly as much
as ribeye or sirloin, I am very exercised.

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

      Title: Beef Korma - From Some Like It Hot
 Categories: Beef, Curry, Indian, Asia-w
      Yield: 4 Servings

      1 kg Beef- chuck steak
      3    Garlic cloves
           Ginger- green, 5cm
      2    Onions
      4    Chillies- green
      2    Onions
    1/2 c  Herb- cilantro, fresh
      1 tb Butter- ghee
           ;to 2 tbsp
           Salt
      1    Juice- lemon
      1 tb Spice- poppyseeds
      6    Spice- cardamom pods
      2    Spice- cinnamon sticks
      6    Spice- cloves, whole
      2 ts Spice- garam masala
     10    Spice- black peppercorns
           ;to 12
      2 c  Coconut milk
    1/2 c  Nuts- ground almonds
      1 c  Milk- yoghurt
      2 lg Tomatoes

  Wash the meat and cut into cubes. Slice the onions. Quarter the
  i\onions. Blend the ginger, garlic, coriander and chillies.

  Make coconut milk and set aside.

  Heat the ghee in a pan and fry the meat with poppyseeds, cardomoms,
  cinnamon, cloves, garam masala and peppercorns. Add the salt. Add the
  onion and fry another 2 minutes. Add the blended mixture and stir
  through. Add one cup of water. Put a lid on and cook on low heat till
  the meat is tender.

  Beat the yoghurt and almonds into the coconut milk. Add this to the
  meat together with the tomatoes. Simmer till ready. Just before
  serving add the lemon juice and garnish with fresh coriander or mint.

  Korma is delicious with chappatis or parathas.

  NOTES: Perhaps the mildest curry. Lorma is also a very rich curry and
  is made for special occasions. Ground almonds, coconut milk and
  yoghurt form the base of this korma, and hence its richness.

  From: SOME LIKE IT HOT [SOUTH INDIAN COOKING] IBSN 0 86786 106 1 By:
  PHILIMENA DOCHERTY Typed by: KEVIN JCJD SYMONS

  M's notes: this dish is not hot; nor is it traditionally made
  with beef but rather lamb, poultry, or felafel-like balls.

MMMMM

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