• St. Cyrus 08b

    From Dave Drum@1:229/452 to All on Sun Jun 27 19:38:18 2021
    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

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