Subj : St. Cyrus 08b
To   : All
From : Dave Drum
Date : Sun Jun 27 2021 19:41:10

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cyrus' Country Captain - Part 2
 Categories: Lamb/mutton, Herbs, Chilies, Vegetables, Greens
      Yield: 5 Servings
 
           Instructions Continue
 
  Add some water to the container to release any stuck
  masala & add this to the pan
  
  Continue cooking for 5-6 minutes & put the meat back
  into the casserole dish.
  
  Coat it well with the masala, check seasoning & add salt
  as desired.
  
  Lower the heat a bit, cover the pan tightly with a lid &
  continue cooking the mutton.
  
  Put the casserole dish, with lid on, into the oven at
  approximately 140°C/280ºF.
  
  After 15 mins turn the meat & return to oven.
  
  If the contents dry out, or the onions are burning, add
  some water or stock to loosen the contents at the bottom
  of the pan.
  
  In another 30 mins, the shoulder should be approximately
  half cooked.
  
  Add the chopped tomatoes & if drying out, some more
  water or stock. Cover & continue cooking for another 15
  mins.
  
  When the mutton is almost cooked the muscles will have
  retracted & the meat will feel soft to the touch.
  
  If in doubt insert a thin skewer, or roasting fork, to
  see if the fluid released runs clear.
  
  When the mutton is done, scrape off any gravy stuck to
  it & place the meat on a tray. For this dish the meat
  needs to be quite overcooked actually.
  
  Carefully remove all the whole spices from the gravy in
  the dish, if possible.
  
  Allow the mutton to cool & then remove the meat from the
  bone, shredding it as you go & add to the gravy.
  
  Place on the hob & cook very slowly until the meat & the
  gravy reduce to a thick consistency.
  
  Mix in the freshly chopped coriander, check seasoning &
  leave approximately 3/4" from the top.
  
  Finely chop the garlic & shred the red chilli, for the
  topping.
  
  Heat a little butter, add the cumin seeds & let them
  colour gently, but don’t overheat as the butter will
  burn.
  
  As soon as cumin changes colour remove & add to the
  potato, transferring as little butter as is possible.
  
  Add chopped garlic to the butter & sauté for a minute or
  so.
  
  When the garlic starts to take colour add the spinach
  leaves, toss for a minute or so until soft, season
  gently & remove.
  
  Spread the spinach evenly over the mutton.
  
  Blend the raw eggs into the potato & cream them until
  soft & smooth. Add the shredded chillies & check
  seasoning.
  
  Spread the potato over the spinach evenly, ruffle the
  surface a little with a fork. Bake in the oven at the
  same temperature for 10 mins.
  
  Raise the temperature to 180ºC/360ºF & cook to get a
  nice colour on top.
  
  Serve with hot crusty bread or steamed rice.
  
  Serves 4 - 6
  
  From Chef’s Corner, by Cyrus Todiwala
  
  RECIPE FROM: https://www.hospitalityandcateringnews.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If it's lush, green and thriving in the garden... it's a weed.

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