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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