Re: [CH] Rajastan Recipe for Fred
Ted Wagner (trwagner1@yahoo.com)
Wed, 10 Oct 2001 11:38:04 -0700 (PDT)
Hehehehehe, I had to do a double-take when I read this.
Those who took a LOT of english will appreciate this humor, (George,
you out there?)
Recipe for Fred. ;-) I'm reading your email and think that "Fred" is
slang for some other meat! ;-) hehehe, so, tonight when my wife comes
home and she asks what are we having (I'm cooking BBQ chicken) I can
say, "FRED!" ;-)
Sorry, no offense Fred. I had too many orange habs for lunch. ;-)
Ted
--- Shantihhh@aol.com wrote:
>
> Fred,
>
> This area is almost all Hindu and beef isn't served! In most areas
> beef and
> pork aren't used due to religious followings of Muslim and Hindu. In
> many
> Hindu sects they are vegetarian, and in some as Jains they don't even
> eat
> garlic or onions or anything grown under ground. In the South in
> Kerela
> where there are many Christians you will find a little beef and pork,
> but not
> much.
>
> Chicken, goat, and seafood is the norm. With all that said you can
> use beef
> in most goat recipes. Also, when Indian recipes call for "lamb" it
> is most
> likely goat as that is mainly what is there. I am thinking what you
> had
> could be a version of Roghan Josh as it is very popular in Rajastan.
>
> Mary-Anne
>
> You can also "cheat" and prepare a nice dish using Patak or Raja's
> brand
> jarred Rogan Josh paste. You will only need to adjust flavors a bit
> to you
> taste, but they both make excellent tasting dishes. I also love
> their
> Vindaloo Paste. Penzey's also makes a nice one, which I just picked
> up at
> there store in Naperville, IL. The Balti powder spices smells quite
> nice as
> well.
>
> Roghan Josh (Lamb curry with Yoghurt) Serves 6
>
> Taken from Charmain Solomon's "The Complete Asian Cookbook". I
> have
> doubled the quantities for most of the spices because if you use
> the
> standard packet or bottled spices they loose their potency very
> quickly.
> So if you can obtain fresh spices, its up to you.
>
> 750 gms (1 1/2 lb) lean lamb
> 3 dried red chilies, seeded
> 1/2 cup hot water
> 6-8 cloves garlic
> 1 tabs chopped fresh ginger
> 2 tabs desiccated coconut, toasted
> 2 tabs blanched almonds
> 2 heaped tabs ground coriander
> 2 heaped tsp. ground cumin
> 2 tsp. poppy seeds
> 1 tsp. ground fennel
> 1 tsp. ground cardamom
> 1/2 tsp. ground cloves
> 1/2 tsp. ground mace
> 1 tsp. ground black pepper
> 4 tabs ghee or oil
> 1 onion chopped finely
> 4-6 cardamom pods, bruised
> 1 tsp. tumeric
> 1 cup of yoghurt, at least, add more if you like
> 2 ripe tomatoes, (peeled) and chopped
> 1 1/2 tsp. salt, or to taste
> 2 tsp. Garam masala
> 2 tabs freshly chopped coriander leaves
>
> Cut lamb into large cubes. Soak chilies in the hot water for 5
> mins. Put garlic, ginger, coconut, almonds and chilies together
> with 2 tabs
> of
> the soaking water into a blender container. Put ground coriander,
> cummin,
> poppy seeds and fennel in a small pan and shake over low heat for a
> few minutes until spices darken slightly in colour and give off an
> aromatic smell. Add to the ingredients in blender and blend for a
> few
> seconds
> until smooth. Remove from blender container and add the ground
> cardamom,
> cloves, mace and pepper. Set aside.
> Heat ghee in a large heavy saucepan and fry the chopped onion,
> stirring until the onion is golden brown. Add bruised cardamoms,
> turmeric and the blended spice mixture and fry, stirring until well
> cooked
> and the ghee
> starts to separate from the spices. Add the yoghurt, a spoonful at a
>
> time and stir it in. Add tomatoes, salt, stir and fry for a further
> 5
> minutes,
> then add the cubed lamb and cook over high heat, stirring and turning
>
> meat so that each piece is coated with the spice. Turn heat very
> low, cover
> and cook for 1 hour or longer. Lamb should be very tender and
> liquid
> almost absorbed. Stir occasionally to ensure that spices don't
> stick to
> base
> of pan. Sprinkle with garam masala, replace lid and cook 5 mins
> longer.
> Serve sprinkled with coriander leaves and accompanied by plain
> steamed Basmati rice or nan.
>
> _________________________
> To continue this thread a bit more, I asked an Indian friend where
> the
> hottest Indian food was. He thought probably over all the food in
> Tamil
> Nadu (Madras) was hottest, but said the hottest food he ever found
> anywhere was in Rahjastan in the NW part of the country (SW of
> Delhi).
> Said they had a dish there made from goat meat, yogurt and red chiles
> that he just couldn't handle. Had so much chile in it that it was
> reddish in color. Anyone know what this is? Got a recipe?
> Preferably
> with beef instead of goat.
>
> Fred the habanernut
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