Text 19514, 73 rader
Skriven 2014-11-17 05:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Bell's 299
==================
 ML> I've no clue what Alexander Graham Bell was inclined to
 ML> eat, but I'd have thought Scottish fare such as he was
 ML> brought up with.  
 JW> When he immigrated to Canada from Scotland he settled in Brantford,
 JW> in southern Ontario, which was very English at the time with some
 JW> Scottish and old German.

I can picture that cuisine. Can't picture green
stuffed peppers in that cuisine.

 JW> Being well to do, it would have been
 JW> nicely aged roast beef from the butcher and not the cheap canned
 JW> corned beef of the poor Irish immigrants. [g]

Most likely that, too.

 JW> Indian peppers stuffed into tomatoes ...
 JW> Title: Bharrey Baghare Tamate

This recipe refers to "shahjeera," which depending
on what Internet source you consult either means
black cumin, which I tolerate and whose more accepted
name is kala jeera, or caraway, which I generally can't
stand. The hated Wikipedia claims that shahjeera is
black cumin, so I know that must be false.


---------- Recipe via Meal-Master (tm) v8.00

      Title: Rogan Josh
 Categories: Indian, Main dish
      Yield: 6 servings

      2 ea 1" cubes of ginger chopped          8 ea Cloves of garlic
  1 1/2 c  Beef broth                         10 T  Vegetable oil
      2 lb Lamb or beef stew meat             10 ea Whole black cardamoms
      2 ea Bay leaves                          6 ea Whole cloves
     10 ea Whole peppercorns                   1 ea 1" stick cinnamon
      2 ea Medium onions                       1 t  Ground coriander
      2 t  Ground black cumin                  4 t  Red paprika
    1/2 t  Cayenne pepper                  1 1/4 t  Salt
      6 T  Plain yogurt                      1/4 t  Garam masala
      1 x  Black pepper

  Put the ginger,  garlic, and 4 tablespoons water in blender.  Blend well
  until you have a smooth paste. Heat the oil in a wok to medium high heat.
  Brown the meat  cubes  in several batches and set to one side. Put the
  cardamom,  bay  leaves, cloves, peppercorns, and cinnamon into the same hot
  oil.  Stir once and wait until the cloves swell and the bay leaves begin to
  take on  color. Now put in the onions. Stir and fry for about 5 minutes or
  until  the onions turn a medium brown color. Put in the ginger garlic paste
  and stir for 30 seconds. Add the fried meat cubes and juices. Stir for 30
  seconds.   Now put in 1/6 of the yoghurt.   Stir and fry for 30 seconds or
  until  the  yoghurt is well  blended.   Add  the  remaining yoghurt, a
  tablespoon at a time,  in the same way.   Stir and fry  for another 3-4
  minutes. Now add the rest of the broth (a little more for beef than lamb).
  Bring the contents of the pot to a boil, scraping in all browned spices on
  the sides and bottom of the pot. Cover, turn heat to low and simmer for
  about an hour if lamb and two if beef.  Every 10 minutes or so, give the
  meat a good stir.   When the meat is tender,  take off the lid, turn the
  heat  up to medium and boil away some of the liquid.   You should end up
  with a tender meat in a thick,  reddish brown sauce.   All the fat  that
  collects  in  the pot may be spooned off the top.   Sprinkle  the  garam
  masala and black pepper over the meat before you serve and mix them in.

  Source unknown

-----


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