- Joined
- Feb 28, 2011
- Messages
- 3,580
- Reaction score
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I just really like his cooking. It seems as if everything I make from him turns out amazing.
This week I used a couple of his recipes: a spinach/macadamia nut/raisin side and a lamb curry made in a pressure cooker. That curry was effen crazy good.
And the guy is a master of cooking eggs.
Btw, here is the lamb curry recipe. I must say that adding a banana and apple to it seemed strange.
k.
<<<<<>>>>>
Lamb Curry
4 servings
2 pounds lamb stew meat
2 cups diced onions (1-inch pieces)
3 tablespoons coarsely chopped garlic
1 1/2 cups coarsely diced tomatoes
1 apple, cored but not peeled, cut into 1-inch pieces
1 banana, peeled and sliced
1 tablespoon chopped jalapeño or to taste
1 cup coconut milk, well-stirred
2 1/2 tablespoons curry powder, or more to taste
1 teaspoon ground cumin, or more to taste
1 teaspoon salt
2 bay leaves
1/2 cup fruity white wine
2 tablespoons instant flour, such as Wondra
Hot cooked rice
Chopped fresh cilantro leaves
Bottled chutney
Shredded unsweetened coconut
Roasted nuts
Put lamb, onions, garlic, tomatoes, apple, banana, jalapeño, coconut milk, curry powder, cumin, salt, bay leaves and wine into a pressure cooker. Sprinkle the flour on top and mix well.
Bring to a boil over high heat. Secure the lid on the pressure cooker and cook over high heat until 15 pounds pressure (high pressure, if your cooker does not register pounds) is reached. Reduce heat and cook for 25 minutes, maintaining desired pressure.
Decompress the pressure cooker according to the manufacturer's instructions; remove the lid. Remove and discard bay leaves. Taste and adjust seasonings if necessary. Ladle over rice; pass cilantro, chutney, coconut and nuts at the table to sprinkle to taste.
This week I used a couple of his recipes: a spinach/macadamia nut/raisin side and a lamb curry made in a pressure cooker. That curry was effen crazy good.
And the guy is a master of cooking eggs.
Btw, here is the lamb curry recipe. I must say that adding a banana and apple to it seemed strange.
k.
<<<<<>>>>>
Lamb Curry
4 servings
2 pounds lamb stew meat
2 cups diced onions (1-inch pieces)
3 tablespoons coarsely chopped garlic
1 1/2 cups coarsely diced tomatoes
1 apple, cored but not peeled, cut into 1-inch pieces
1 banana, peeled and sliced
1 tablespoon chopped jalapeño or to taste
1 cup coconut milk, well-stirred
2 1/2 tablespoons curry powder, or more to taste
1 teaspoon ground cumin, or more to taste
1 teaspoon salt
2 bay leaves
1/2 cup fruity white wine
2 tablespoons instant flour, such as Wondra
Hot cooked rice
Chopped fresh cilantro leaves
Bottled chutney
Shredded unsweetened coconut
Roasted nuts
Put lamb, onions, garlic, tomatoes, apple, banana, jalapeño, coconut milk, curry powder, cumin, salt, bay leaves and wine into a pressure cooker. Sprinkle the flour on top and mix well.
Bring to a boil over high heat. Secure the lid on the pressure cooker and cook over high heat until 15 pounds pressure (high pressure, if your cooker does not register pounds) is reached. Reduce heat and cook for 25 minutes, maintaining desired pressure.
Decompress the pressure cooker according to the manufacturer's instructions; remove the lid. Remove and discard bay leaves. Taste and adjust seasonings if necessary. Ladle over rice; pass cilantro, chutney, coconut and nuts at the table to sprinkle to taste.