FareShare Recipe Exchange Group
|
Home | Chat | Recipes | Metrics | Cooking Temperatures | Links |
||
|
|
FareShare Recipes |
|
FareShare Gazette Recipes -- October 2004 - L's
|
|
|
||
|
|
|||
|
|
* Exported from MasterCook *
Lamb and Spinach Curry Pakistani
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 pounds lean lamb -- cut from the leg
1/2 teaspoon grated ginger
1/2 teaspoon mashed garlic
1 1/8 pounds frozen chopped spinach -- 2 packages
1/4 cup ghee
or unsalted butter
1/2 teaspoon chilli powder
2 teaspoons garam masala
2 cardamoms -- peeled and
lightly crushed
1 cinnamon stick
Salt and white pepper
1/2 cup plain yoghurt
1 tablespoon almond meal
1/2 teaspoon nutmeg
1/4 cup cream
Cut the lamb into small cubes and season with ginger and garlic.
Set aside for 20 minutes.
Then add water to barely cover and cook gently for about 30 minutes.
Place spinach in a covered saucepan and put on low heat until thawed.
Break up and simmer for 2 3 minutes.
If the spinach is coarsely chopped puree in a food processor until
reasonably smooth.
Drain the meat reserving the liquid.
Cook the meat in the ghee until seared on the surface.
Add the spices and yoghurt and cook until the yoghurt has been absorbed
and the pan is almost dry about 8 minutes.
Add the spinach, almond meal, nutmeg and about 3/4 cup of the reserved lamb
liquid. Cook gently for 7 to 8 minutes tightly covered.
Stir in the cream and heat gently.
Serve with chapatis and yoghurt.
I love this recipe. Sometime I have our butcher run it through the meat
grinder twice and cook it up as burger mixed with the other ingredients.
Makes it a quickie dinner
Source : "lovelyrecipes.com"
S(Formatted by Chupa): "10.04.04"
Contributed to the FareShare Gazette by Chupababi; 22 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 206 Calories; 18g Fat (74.2% calories
from fat); 5g Protein; 9g Carbohydrate; 6g Dietary Fiber; 48mg Cholesterol;
105mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 3 1/2 Fat.
* Exported from MasterCook *
Lamb Kofta Kebabs Bengal
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/8 pounds finely minced lamb -- (best quality)
2 tablespoons plain yoghurt
1 tablespoon garam masala
1/2 teaspoon mashed garlic
1/2 teaspoon grated ginger
1/4 teaspoon ground cardamom
1 pinch powdered cloves -- (small pinch)
1/2 teaspoon black pepper
1 teaspoon dried mint
2 tablespoons melted ghee
2 small onions -- cut into rings
1 tablespoon vinegar
1 teaspoon sugar
1 small lime
Place minced lamb in a food processor with the ingredients from yoghurt to
mint. Process to a smooth sticky paste.
Using wet hands shape the mixture into walnut sized balls. Thread three
onto each skewer. Brush kebabs with melted ghee and grill or barbecue until
cooked through and well browned on the surface 5 6 minutes.
Mix vinegar with sugar to give a tart-sweet taste add the onion rings and
knead gently with the fingertips until the onion softens.
Serve the kebabs on a bed of rice garnished with the onion rings and lime
slices.
Brush metal skewers with oil before using. If using bamboo skewers soak in
water for several hours to prevent them burning during cooking. If
barbecuing the best results will come from cooking kebabs over a bed of
glowing embers or coals.
Serve with rice, tabboli and flat bread.
Makes 8 kebabs
Source : "lovelyrecipes.com"
S(Formatted by Chupa): "10.04.04"
Yield : "8 kebabs"
Contributed to the FareShare Gazette by Chupababi; 22 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 16 Calories; trace Fat (3.3% calories
from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
1mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates.
* Exported from MasterCook *
Lamb Roghanjosh Indian
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon coriander seeds
1 1/2 teaspoons chile flakes
2 1/4 pounds boneless lamb -- cut
into 1-inch cubes
1/2 teaspoon grated ginger
4 whole cloves
1/4 cup ghee -- or unsalted butter
3/4 cup plain yoghurt
1/2 teaspoon nutmeg
1/2 teaspoon ground cardamom
1 cup water
1 tablespoon garam masala
1/4 teaspoon powdered saffron
1/2 cup cream
2 tablespoons toasted flaked almonds -- (optional)
In a dry pan toast the coriander seeds until very aromatic.
Add the chile flakes and cook very briefly then grind to a fine powder.
Season the meat with ginger and brown in the ghee or butter with the cloves.
Sprinkle on the coriander and chile.
Add yoghurt to the meat nutmeg and cardamom in the pan and cook for 8
minutes stirring occasionally.
Add the water to cover the pan and simmer for about 50 minutes until the
meat is very tender. Uncover halfway through cooking to reduce the sauce if
a drier curry is preferred.
Add the garam masala.
Stir saffron into the cream and add to the pan.
Cook gently stirring for 30 minutes or so until cooked through.
Serve over white rice and garnish with the toasted almonds.
Source : "lovelyrecipes.com"
S(Formatted by Chupa): "10.04.04"
---> Hallie's comment: I wouldn't use expensive saffron in this dish
because of the heavy spicing. In fact I would actually be inclined to
use turmeric although it does have a different flavour than saffron.
However, that's just my not-so-humble opinion. There are places where
saffron "makes" the dish - not just for the golden colour but also
the flavour; I just don't happen to think you would really notice the
difference in this case. (I will now return to my warm spot behind
the stove. <grin> )
Contributed to the FareShare Gazette by Chupababi; 23 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 146 Calories; 15g Fat (87.1% calories
from fat); 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol;
22mg Sodium. Exchanges: 0 Grain(Starch); 3 Fat.
* Exported from MasterCook *
Low Carb Peanut Butter Cups
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces unsalted butter
1/4 cup sugar-free peanut butter
4 squares unsweetened baking chocolate -- (4 ounces)
1/3 cup Splenda
4 ounces Coconut Cream
Melt the butter carefully on low heat. Slowly stir in the remaining
ingredients. Pour the mixture into ice cube trays and allow to cool.
Approx 7 Grams Carbs for entire batch.
Source : Lo-Carb pdf file
Contributed to the FareShare Gazette by Dee; 30 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
|
|
Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience. |
Art Guyer operates this project.
Home | Chat | Recipes | Metrics | Cooking Temperatures | Links
