Subj : St. Cyrus 08a
To   : All
From : Dave Drum
Date : Sun Jun 27 2021 19:41:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cyrus' Country Captain - Part 1
 Categories: Lamb/mutton, Herbs, Chilies, Vegetables, Greens
      Yield: 5 Servings
 
  1 1/4 kg Cleaned mutton or lamb
           - shoulder
     50 g  Ginger
     50 g  Garlic
      1 ts Cumin seeds
      1 tb Coriander seeds
      2    (1") pieces cinnamon
      4    Green cardamom
      3    Cloves
      4    Black peppercorns
      3 lg Dried red chillies
      3 md Onions; chopped
    200 g  Chopped tomato
      3 tb Sunflower oil
      1 ts Salt
      1 tb (heaped) fresh coriander

MMMMM--------------------------TOPPING-------------------------------
      4 lg Baking potatoes
      2 md Eggs
    1/2 ts Cumin seeds
    250 g  Fresh spinach leaves; coarse
           - shredded
      3 cl Garlic
      1    Dried red chile; snipped in
           - equal pieces
      1 tb Butter
 
  Peel the potatoes, remove any spots, wash & keep them in
  water.
  
  Trim the shoulder to suit your pan or cut into large
  pieces.
  
  Roast the cumin & coriander seeds on a low heat on the
  hob, until they change colour slightly & allow to cool.
  
  In a blender grind together the ginger, garlic, the
  roasted cumin & coriander seeds to a fine paste, with
  only as much water as is necessary to make the masala
  paste.
  
  Boil the potatoes, drain & pass them through a ricer
  (ideally, or use a potato masher) & set aside.
  
  In a large, oven-proof casserole dish, big enough to
  take the mutton (or lamb), add the oil & cook on the
  hob, over a medium heat, until a light haze forms on the
  surface.
  
  Reduce the heat a little & add the shoulder, or pieces.
  
  Brown well on all sides until the meat is well sealed.
  
  Remove meat from the dish & add the whole spices
  (cinnamon, cardamom, cloves, peppercorns) & the red
  chillies broken into pieces.
  
  Saute for a minute or so on a medium heat until the
  cloves swell a little & de-glaze the casserole with a
  little water to release the residue from the meat stuck
  at the base. Don’t peer over the pan as the steam will
  burn you.
  
  Scrape up the contents from the base, with a wooden
  spatula & add the chopped onions to them.
  
  Cook until the liquid evaporates & the onions are being
  sautéed.
  
  When the onions are soft, add the masala paste.
  
  CONTINUED TO PART 2
  
  From Chef’s Corner, by Cyrus Todiwala
  
  RECIPE FROM: https://www.hospitalityandcateringnews.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Skiing combines outdoor fun with knocking down trees with your face.

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