Mmmmkay, so here is a little yummy from my wife. Everything turned out just fine, as near as I could tell. I really enjoyed it, especially for a Wednesday’s supper.
However, IT finally happened. That’s right, the dreaded battery failure. Yeah yeah yeah, I know. If I’d used my old bitchen’ mechanical 35mm rigs I would have been able to continue. But using film cameras with web logs isn’t practical.
Anyway, first off the batteries died in my flash unit (commonly known as a ‘potato masher’). Okay, no biggie. I can live without a flash. I snapped off a shot of something and the battery in the camera went dead. No problem I have a backup battery that I charged the other day! … and promptly left it at work. Sigh. So I grabbed my wife’s digital camera, but I didn’t know its specs and got too damned close with it. All the really nice shots of the finished meal are WAY out of focus. Way out. Feh. At least the meal came out like it was supposed tah.
Go Mama:
Tonight’s dinner was Kashmiri Kofta Curry which I adapted from Indian
Food & Folklore edited by Jo Lethaby. It’s much spicier than our usual
fare, but the kids were out of the house and I wanted to have some
flavor on my plate. Never mind that the dish, although wonderful, was
still a bit too hot for me. Yes, I’m a wienie. Fortunately, it was
just right for Dr. Biggles, as would be for anyone else who can stand
the heat.
Here are the ingredients:
1 lb. ground lamb
1 tablespoon grated fresh ginger
1 large red chili (I didn’t have any so I used 1/2 tsp. of some really
hot hot sauce with I later regretted later. Ouch.)
2 tablespoons chopped cilantro
1 tablespoon of garam masala
1 1/2 teaspoon salt
1/4 teaspoon pepper (I forgot to add this to mine)
3 tablespoons vegetable oil (I used half butter and half veggie oil)
1/2 cup plain yogurt (I used some homemade stuff. Yeah, I makes me own
yogurt, too.)
1 teaspoon brown sugar
1/2 tsp chili powder
1 cup water
To garnish: (I skipped this part)
pinch of ground cardamom
sprigs of cilantro
Because I’m big on eating veggies with my meat dishes, I added the
following ingredients which I chopped up all nice and purty like:
1 medium onion
2 large carrots
2 celery stalks
1 large garlic cloves (or two medium cloves), minced up
2 medium zucchini
1 large red bell pepper (Don’t forget to remove the veins and the seeds
before you start a choppin’.)
Step 1.) Using your hands, throughly mix the lamb, ginger, red chili,
cilantro, 1 teaspoon of the garam masala in a bowl. Form little
meatballs from the lamb mixture. The meatballs should be no larger than
1″ in diameter. You should be able to make 18 little meatballs, give or
take a few.
Step 2.) In a medium-sized sauce pan, combine the yogurt, sugar, chili
powder, water, and the rest of the garam masala. Heat over a medium
flame while you do Step 3.
Step 3.) Heat the oil (or butter and oil) in a heavy-bottomed frying
pan on medium high heat. Saut
the missus cooks, too? i’ve gotta get an invite. 🙂 mmm…lamb balls…mmm..curry.
i wish i had a job and a costco card.
Oh man, does she ever. She is a GREAT cook and baker. I’m now pictures the Canadian Pork Pie … mmmm meat pies.
Canadian Pork Pie recipe:
1 1/2 lbs. ground Neil Young
3/4 stick butter or Joni Mitchell
4 Bryan Adams potatoes
1 pkg. Alanis Morrisette
1 pkg. Anne Murray
1 cup Corey Hart
Cook Neil Young in fry pan. Drain fat. Cook Bryan Adams potatoes with a little salt. Drain & mash them. Add butter or Joni Mitchell. with a little Corey Hart to potatoes. Add 1 pkg. Alanis Morrisette mix. Mix 1 pkg. Anne Murray mix with 1 cup Avirl Lavigne into small sauce pan,& stir until smooth. Add it to the pork & potato mixture and mix altogether.
AHAHHHAHAHHAHHAHAHHAAH.
Ya know, though. The thought of attempting to render Neil Young doesn’t thrill me. Can I substitute Celine Dion?
sure – less fat. great taste.
Yeah great taste! Yum, celine dion …
Celine Dion!? Why that’s not enough for even a baby. I mean, you could eat a whole staduum full of Celine and you’d still be hungry!!!
Yeah I know this thread is old, but I loves my meat and just had one of those dinner epiphanies.
I am suddenly in love with lamb kafta. Here’s what happened (pretty much all by instinct):
1 lb. ground lamb
1/2 sweet onion minced
2 cloves pressed garlic
1/3 cup bread crumbs
2 tbs chopped oregano
1 tsp chopped mint
1-2 tbs Spiedies maranade (google Spiedies NOW)
2 tsp Detroit Middle East spice mix (cinnamon, clove, ginger, nutmeg, allspice, all the good stuff)
Mix well by hand, squoosh nicely. Shape into brat-sized rolls and press around skewers. I got 3 out of it.
Grill them suckers. Chow down with some tzadziki or even just a cucumber/sour cream mix. DAYUM!
Yeah, thread is old, but food is good. Thanks for the input!
Yum! Great recipe. I am going to print this page and ask my mum to try it out. 🙂