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Lamb curry from Salado
Little Steven
Posts: 28,817
in Lamb
This was basically what I did in Salado with a couple of exceptions.
1 A few black cardamom cloves and bay leaves in the whole masala
2 Added six or seven seeded plum tomatoes
3 Added a teaspoon of brown sugar, and a little hing (asafetida) powder
4 Used a very rich lamb stock instead of water. This gravy would normally be done with bone in goat or lamb so water is ok. It is better that way. Ashish and I decided this would be easier to serve this way.
Steve
Caledon, ON
Comments
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I forgot to mention that Caliking did the rice. I think I saw cinnamon and black cardamom and know for sure he put cumin seed in. Hopefully he will chime in with that.
Steve
Caledon, ON
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That lamb was amazing! The rice was a perfect compliment, but the lamb was spot on.
Ball Ground, GA
ATL Sports Homer
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I am thinking Thurs or Friday ...i will have a better idea tomorrow .
I would ask if you had a good time in Salado , but i know the answer !!!
Toronto -
Dude, you did a fine job. My FIL has been raving about how good it was. He can't believe a Canuck can cook like that.
Bravo.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
@caliking: Steven said you put black cardamom in your rice. I've never seen anything so big in rice. He invited you to tell us how you made it.Judy in San Diego
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caliking said:Dude, you did a fine job. My FIL has been raving about how good it was. He can't believe a Canuck can cook like that. Bravo.
Steve
Caledon, ON
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Judy Mayberry said:@caliking: Steven said you put black cardamom in your rice. I've never seen anything so big in rice. He invited you to tell us how you made it.3 cups basmati rice, washed1-2 TBSP cumin seeds1 stick cinnamon (about 2")1-2 black cardamomSalt ( maybe 1 TBSP??)1-2 TBSP oil + 1-2 TBSP oil (or ghee)Heat the oil on med or med-hi heat and gently fry the whole spices (cumin, cardamom, cinnamon) until they are aromatic.Add the washed rice to the pot, with sufficient water to cook it.Maybe add another 1-2 TBSP of oil. Stir it all up. Add the salt at some point.Bring the pot to a rolling boil on high heat. Stir it well. Reduce heat to med or med-lo, and cover. Crack the lid a bit to keep the rice from boiling over. Check after 5 mins. Should take 7-10minutes after you lower the heat. The rice should be nearly done when it becomes fragrant and you can smell the rice in the kitchen.I didn't add salt because we generally don't add salt to rice. But I think it would have tasted better with some salt. I may have added a bay leaf or two, but things were getting fuzzy after drinking all of @henapple 's beer.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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It looked like one of my cigars floating in there. Is your cinnamon stick bigger?Green egg, dead animal and alcohol. The "Boro".. TN
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You guys have given me all the laughs for the day...keep going!Judy in San Diego
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henapple said:It looked like one of my cigars floating in there. Is your cinnamon stick bigger?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Judy Mayberry said:#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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