Text 13392, 92 rader
Skriven 2014-05-16 20:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Kung Pao
================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Maybe if you told them three times that you were serious.

 DD> learn the word for "hot" in / the native language of the
 DD> server / Thai / "phet phet"

Phet phet might be too spicy for lil old moderate me. I will go just
single phet. I recall an Indian place in Ottawa whose menu offered
the choice of: mild, medium, Canadian hot, Indian hot, Madras hot
and "crazy Chile Head stupid hot". And yes the waiter was familiar
with the Chile Head mail list. They always offered a little
amuse bouche of some sort and announced, "This is our version of
medium. Are you sure you want hot?" After that taste Roslind ordered
mild and I ordered "Canadian hot". We were both happy with the
outcome.

In this recipe, being from Britain, "chilli powder" means powdered
chilies.  

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Meat Madras
 Categories: Indian, Lamb, Chilies
      Yield: 6 Servings
 
      6 tb Cooking oil
      2 md Onions; coarsely chopped
      1    Inch cube root ginger;
           -peeled, coarsely chopped
      3 cl Garlic; peeled and
           -coarsely  chopped
      6    Dried red chillies
      2 cl garlic; peeled, crushed
      2    Fresh green chillies; sliced
           -lengthways,
      1 sm Can tomatoes
      3 ts Ground cumin
      1 ts Ground cumin
      1 ts Ground coriander
      1 ts Chilli powder
      1 ts Ground turmeric
      1 kg Leg or shoulder of lamb; fat
           -removed and cut into
   1.25    inch cubes
    175 ml Warm water
  1 1/4 ts Salt
      1 ts Garam masala
      2 tb Chopped coriander leaves
 
  Heat 3 tbsp oil from the specified amount over medium heat and fry
  the onions, coarsely chopped ginger, garlic and red chillies
  until the onions begin to brown slightly (8-9 minutes), stirring
  frequently. Remove from heat and allow to cool.
  
  Meanwhile, heat the remaining oil over a medium heat and fry the
  fresh garlic and green chillies until the garlic is lightly
  browned. Add half the tomatoes , along with the juice, stir and
  cook for 1-2 minutes.
  
  Add the cumin, coriander, chilli powder and turmeric, adjust heat
  to low and cook for 4-5 mins, stirring frequently. Add the meat
  and adjust heat to medium high. Stir and fry until meat changes
  colour (5-6 mins).
  
  Add water, bring to the boil, cover and simmer for 30 minutes.
  Meanwhile, place the fried onions etc in an electric blender or
  food processor and add the remaining tomatoes. Blend until smooth
  and add this to the meat - bring to the boil, add salt and mix
  well. Cover the pan and simmer for a further 35-40 minutes, or
  until the meat is tender.
  
  Stir in the garam masala and coriander leaves and remove from
  heat. Serve with plain boiled rice or any Indian bread. Suitable
  for home freezing.
  
  Meat madras is meant to be hot. If you do not like it hot omit the
  chilli powder and seed the green chillies.
  
  Carlton Food Network http://www.cfn.co.uk/
  
MMMMM


YK Jim


... Every size pizza can be a personal pan pizza if you try hard enough

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