Subject: Rogani Gosht
From: Unicorn (unicorn@indenial.com)
Date: Sat Nov 25 2000 - 04:03:27 EST
__________________________________________________
F O O D F U N N Y
__________________________________________________
Thanks to the many hundreds of you who sent me the following:
In the pre-Thanksgiving rush, we have received an early weather report
from our in-house weather reporters:
Turkeys will thaw in the morning, then warm in the oven to an
afternoon high near 190F. The kitchen will turn hot and humid, and if
you bother the cook, be ready for a severe squall or cold shoulder.
During the late afternoon and evening, the cold front of a knife will
slice through the turkey, causing an accumulation of one to two inches
on plates. Mashed potatoes will drift across one side while cranberry
sauce creates slippery spots on the other. Please pass the gravy.
A weight watch and indigestion warning have been issued for the entire
area, with increased stuffiness around the beltway. During the
evening, the turkey will diminish and taper off to leftovers, dropping
to a low of 34F in the refrigerator.
Looking ahead to Friday and Saturday, high pressure to eat sandwiches
will be established. Flurries of leftovers can be expected both days
with a 50 percent chance of scattered soup late in the day. We expect
a warming trend where soup develops. By early next week, eating
pressure will be low as the only wish left will be the bone.
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
This is a well known Mogul dish from northern India. It is simple and
easy to prepare, not fiery hot like so many Indian dishes, and is the
perfect centerpiece for our "Indian Feast."
Rogani Gosht (Lamb Braised in Yogurt and Cream)
1 cup (250 ml) plain yogurt
1 cup (250 ml) heavy cream
2 medium onions, coarsely chopped
1/4 cup (60 ml) blanched almonds
2 Tbs (30 ml) chopped fresh ginger
2 Tbs (30 ml) ground coriander
1 Tbs (15 ml) ground cardamom
Salt and freshly ground pepper to taste
2 lbs (1 Kg) boneless lean lamb, cut into 2-inch pieces
1 - 2 lbs (450 - 900 g) potatoes, peeled and quartered
Combine all ingredients except the lamb and potatoes in an electric
blender or food processor and process until smooth. Put the yogurt
mixture and the lamb into a large, heavy pot (preferably non-stick)
and bring to a boil over moderate heat. Reduce the heat and simmer
tightly covered for 2 hours. Check the stew and stir frequently,
adding milk or water as needed if the sauce becomes too thick. Add
the potatoes and continue cooking until tender, 30 to 45 minutes.
Serves 6 to 8.
This archive was generated by hypermail 2b28 : Fri Dec 01 2000 - 00:00:01 EST