Text 18913, 83 rader
Skriven 2014-11-04 03:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Indian beef 200
=======================
 ML> He's getting back into the swing of things, work,
 ML> blog, and so on.
 DS> Good to hear.

It sounds to me as if his life is getting put together
again after the 5-tuple bypass and the year or more of
lassitude that preceded it.

 DS> Will you be free to travel now?

Activity as tolerated, says the discharge sheet.

 DS> I read that your trip to OZ got killed,

Or at least stunned. I'm looking more at summer '15
to use whatever residual value my tickets have.

 DS> so where might you be going next?

Fort Walton Beach in mid-December, then Singapore
in January. I will say without expecting any cavil
or contradiction that I will make the Singapore
trip if I am conscious, even if I have to run out
of gas there permanently. Ian's in May is up in the
air, as the quality of medical care in the hinterlands
of even the most developed countries is dubious.

 DS> Title: Samoosas (Fried Pastry Triangles)
 DS> 1 lb Lean minced (ground) lamb

With a name like that I'd have expected beef. [g]

=

With a name like this, I'd have expected lamb, as
gosht (meaning red meat) in Indian food usually does
not refer to beef, except in places like Goa (see
previous), where Christians predominate over Hindus.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Gosht Madras (Madras Beef Curry)
 Categories: Indian, Beef
   Servings:  6

      1 lb Beef; cubed in 1" cubes
           Lemon juice
      2 ts Salt
      1    Onion, large; chopped fine
      2    Garlic clove; chopped fine
      2    Chiles, dried; chopped fine
      2 tb Coriander; ground
      1 ts Cumin, ground
      1 tb Turmeric
      1 ts Ginger, powdered
      2 ts Pepper, black
      4 oz Tomato paste
  1 1/4 c  Beef stock
    1/4 c  Ghee
      2 tb Garam masala

  Sprinkle the lemon juice and salt over the meat. Mix the onion, garlic and
  chili together well. Heat the ghee in a heavy saucepan over medium heat and
  fry the onion mixture for 2 minutes. Add the coriander, cumin, turmeric,
  ginger and pepper, stir well and cook another 2-3 minutes. Add the beef and
  lemon juice; stir well to coat the meat with the spices. Cook 5-10 minutes.
  Stir in the tomato paste and beef stock, bring to a boil then cover and
  simmer gently 30-40 minutes until the meat begins to get tender. Sprinkle
  in the garam masala and cook for a further 10 minutes. The gravy should by
  this stage be very thick, if it is not remove the lid from the pan and
  increase the heat to boil off excess moisture until the gravy thickens.

  Source unknown

  M's note - in Madras, beef and beef products would be rare, so
  for some authenticity substitute lamb, mutton, goat, perhaps
  even pork.

MMMMM

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