Text 6572, 82 rader
Skriven 2013-11-08 15:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: working 436
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 RH> I was usually the one
 RH> tasked with the job when she was taking her night classes or away at
 RH> summer school

The wages of competency and maturity is more work.

     Whoever was doing the cooking
 RH> (mom or me) had to cook to my dad's meat and potatoes tastes which
 RH> didn't leave wiggle room for experimenting.

No subversiveness there, eh. I am not you, but I would certainly
have made an attempt to change those tastes - not necessarily
suddenly, like, okay, you want meat and potatoes, here's your
lamb vindaloo, but in a gradual manner. The handicapping factor
was your mother's limits of palate repertoire (whether natural
or an adaptation to your father's preferences I don't know if
you ever made clear).

 Since I moved out of the
 RH> house, I've done some experimenting on some of the things I used to
 RH> make at home. Several of them Dad has eaten and enjoyed. (G)

Or perhaps a closet subversiveness.

 ML> Disposables have their uses, I admit, but still I tend to
 ML> subject them to multiple uses before they go the way of all
 ML> plastic and waxed paper.
 RH> Paper plates/bowls only get used once, plastic may get washed and
 RH> reused or tossed. Styrofoam is in the same grouping as paper generally.

My rule of thumb, sometimes honored in the breach, is stained
gets discarded; intact who will know the difference.

Lamb and potato vindaloo
cat: Idaho, meat, potatoes, Indian, main
servings: 6

1/4 c chopped peeled fresh ginger
6 lg garlic gloves
3 Tb vegetable oil
1 1/2 ts paprika
1 1/2 ts ground cumin
1 ts turmeric
1 ts ground coriander
1/2 ts dried crushed red pepper
1/2 ts ground cardamom
1/4 ts ground cloves
3 3/4 lbs lamb shoulder o-bone (round bone) chops
- fat trimmed, boned, cut into 1 1/2" pieces
2 md onions, chopped
1 c canned tomato puree
1/4 c plain yogurt
1 Tb white wine vinegar
5 c water
2 md Idaho russet potatoes, peeled, cut into 1 1/2" pieces
3 Tb chopped fresh cilantro

Combine ginger, garlic, 2 Tb vegetable oil and next 7
ingredients in processor. Puree until paste forms.

Heat remaining oil in heavy pot over medium high heat. Add
half of lamb. Saute until brown, about 8 min. Using
slotted spoon, transfer lamb to bowl. Repeat with
remaining lamb. Add onions and spice paste to pot. Saute
until onions are tender, about 8 min.

Return lamb to pot. Add tomato puree, yogurt, and vinegar.
Simmer over medium heat until sauce is thick, stirring
occasionally, about 15 min. Add water. increase heat, and
bring to boil. Reduce heat to medium. Simmer uncovered
until lamb is almost tender, about 50 min.

Add potatoes; cover and simmer until potatoes and lamb
are lender, stirring occasionally, about 35 min. Season
to taste with salt and pepper. Transfer to serving bowl.
Sprinkle with cilantro.

Idaho Potato Commission

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