• Alt Turkey - 17

    From Dave Drum@1:2320/105 to All on Mon Nov 14 16:23:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rogan Josh (Kashmiri Chile-Braised Lamb)
    Categories: Lamb/mutton, Chilies, Vegetables, Herbs
    Yield: 4 servings

    1 1/2 tb Kashmiri chile powder
    2 ts Ground fennel seeds
    2 ts Ground ginger
    1 ts Asafoetida
    1 ts Cumin seeds
    8 Green cardamom pods
    2 Blades mace
    +=OR=+
    1 ts Ground mace
    1 Stick cinnamon; halved
    1/3 c Ghee
    5 Black cardamom pods; cracked
    - with heel of a knife or
    - mortar and pestle
    4 Lamb shanks; halved
    - crosswise
    Salt
    1/4 ts Crushed saffron threads
    2 tb Coarse chopped cilantro
    Cooked white rice or naan
    - bread, to serve (opt)

    In a small bowl, whisk together the Kashmiri chile,
    fennel, ginger, asafoetida, and 1/2 cup water to make a
    paste. In a spice grinder, grind the cumin, green
    cardamom, mace, and cinnamon into a powder.

    To a large Dutch oven set over medium-high heat, add the
    ghee and black cardamom and cook until fragrant, 1 - 2
    minutes. Season the lamb generously with salt and,
    working in batches, fry it in the ghee, turning once or
    twice, until browned, 5 - 7 minutes. Stir in the
    saffron, reserved paste, and 2 cups of water. When the
    liquid boils, turn the heat to medium-low, cover, and
    cook, stirring occasionally, until the lamb is tender,
    about 55 minutes. Stir in the reserved spice powder,
    cover, and cook, stirring occasionally, until the lamb
    is very tender, 40 - 45 minutes. Garnish with the
    cilantro, and serve.

    RECIPE FROM: https://www.saveur.com

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