Shrimp Chips

"Richard Miller" wrote in message
...
In message , Christina Websell
writes


Haandi Saag Qeema

It's absolutely delicious! One of my all time favourite meals.

Thank you - does it freeze?
--
Cathi

Yes.

Tweed

"Jane" wrote in message
...
I make a mean kebab too!
I will share recipes with anyone who can get Indian spices. I have a
particular recipe in mind that I absolutely love. From 1lb of lamb mince
one person can get three meals. You need whole black peppers, whole
cardamoms (essential), chilli powder, ginger (powder will do), turmeric &
garam masala.

If you can get these spices this is a great recipe to impress your friends
with. Everyone I've had over for dinner has wanted seconds..

Share!! Please share!! I love Indian food. I taught myself to cook
vaguely chinese, and I want to learn Indian stuff. I have all of those
spices, from the great multi-cultural grocery stores around here.

Actually, I really love anything that I don't have to cook or clean up
after, but beggers can't be choosers here. I'll cook if I have to.
lol


Okay, try the lamb recipe, see how you like it and I'll share my kebab
recipe when I have a bit more time.

Tweed

Kreisleriana wrote:

On Thu, 10 Nov 2005 19:17:06 GMT, yodeled:

Heh -- not yet. But, boy, they sure knew *something* good was up, as
they came up on the couch, noses in the air, sniffing intently,
wondering what in the world that *was* I was eating. I'll give 'em
some eventually ;-)

Ginger-lyn

Ahhh . . . around here, we call that the "hungry weasel" look.

They look sooo funny when they want something you're eating. If Betty
is on my lap, and I'm eating something she decides she likes, I'll
sometimes hold the plate up and try to continue eating.

I'll see this huge pair of eyeballs slowly appear over the edge of the
plate like suns rising over a horizon, followed by a curious whiskery
snout. That has got to crack you up.

Tried this on Monday night - thanks for a great recipe. It was
delicious.

Kate.

"Kate" wrote in message
ups.com...
Tried this on Monday night - thanks for a great recipe. It was
delicious.
Kate.

I won't let Sophie read that. Here's why.

http://www.flippyscatpage.com/sophiecatt.html

(Snip yummy recipe)

I can strongly recommend this! - stirred in some home-made chilli sauce
as I tend to like a fair bit of chilli nibble. It's set to become one
of our "regulars".
--
Cathi

"Christina Websell" wrote in message
...

"Richard Miller" wrote in message
news
In message , Christina Websell
writes
I will share recipes with anyone who can get Indian spices. I have a
particular recipe in mind that I absolutely love. From 1lb of lamb mince
one person can get three meals. You need whole black peppers, whole
cardamoms (essential), chilli powder, ginger (powder will do), turmeric &
garam masala.

If you can get these spices this is a great recipe to impress your
friends
with. Everyone I've had over for dinner has wanted seconds..

(Sits with notebook poised)

Well ..... c'mon, share!
--
Cathi

Haandi Saag Qeema

1lb fresh spinach leaves (15oz can will do)
4 tablespoons corn oil
2 onions, sliced
1 cinnamon stick
3 black cardamoms (green will do, but put 4 in)
4 black peppercorns
1lb minced lamb
1 teaspoon (tsp) salt
1 tsp garam masala
1 tsp ginger pulp (1 tsp of powdered ginger will do)
1 tsp garlic pulp
1 tsp chilli powder
1 green (bell) pepper, cored, deseeded and sliced
2 tomatoes, quartered
1 tablespoon chopped fresh coriander (cilantro)

1. Wash the spinach leaves thoroughly and cook in the water left on the
leaves. Drain, squeeze out any excess water and set aside. If using
tinned spinach, just drain and set aside.
2. Heat the oil in a heavy-based saucepan and fry the onions with the
cinnamon stick, cardamoms and black peppercorns for 5 minutes.
3. Put the lamb into a bowl, add the salt, garam masala, ginger, garlic
and chilli and mix well. (I use my hands to knead the spices into the
lamb myself)
Add the lamb mixture to the onions, lower the heat to medium and stir fry
for about 5 minutes using the bhoonoing method. (this means that you use a
wooden spoon to continually baste the lamb mixture with the spicy oil
until it's cooked.)
4. Add the drained spinach and stir it well into the mince. Add the
green pepper and tomatoes and stir fry for 7-10 minutes.
4. Finally add the fresh coriander and stir fry for 2-3 minutes.

Serve with long grain rice (basmati if possible)

It's absolutely delicious! One of my all time favourite meals.

Oooh, another version of "bog".Thankyou.

("bog" is minced meat + various vegies and spices in some sort of sauce
served over some sort of carbohydrate based material. "Spaghetti bolognaise"
is a form of bog = minced meat, tomato sauce, garlic & basil over spaghetti.
Shephard's pie is upseide down bog - minced meat + vegies in brown gavy
served under mashed potato. Nachos is Mexican bog - minced meat, + beans in
a tomato & chilli sauce over cornchips. Some curries can be minced meat +
chick pease and onions in curry sauce over rice. Etc etc)

Yowie

"Cathi" wrote in message
...
(Snip yummy recipe)

I can strongly recommend this! - stirred in some home-made chilli sauce as
I tend to like a fair bit of chilli nibble. It's set to become one of our
"regulars".
--
Cathi

I'm glad you liked it. Here's another one you might like.

Tweed's Kebabs

1lb best lean lamb or beef mince
1 teaspoonful (tsp) salt (I use the low sodium variety)

Spices:
1 tsp ground cumin
1 tsp ground black pepper
1 tablespoon dried fenugreek leaves (a.k.a. methi)
1 and a half tsp garlic powder
1 tsp cornflour (this is a very fine white flour in UK, not to be confused
with maizemeal)

1. Put mince and spices into a food processor to obtain and even puree. You
can do the same by hand pounding in a large mixing bowl (I do it this way as
I don't have a food processor and a blender is not up to the task.) Knead
the spices into the mince. Do NOT add any water whatever you do, it will
cause the kebabs to break up whilst cooking.
2. Shape the puree into sausage shapes and thread them individually on to a
skewer.
I use a large 12" skewer for a big kebab I might use for a first course,
cocktail sticks for small kebabs for nibbles. I try and use bamboo ones if
possible as they can be scrubbed and used again and again.
3. Cook under the grill or on a barbeque for 10 mins or so, alternatively
bake on a baking tray in the oven for 15 mins at gas mark 6 or 7, electric
220C. Drain off fat.

You don't necessarily need skewers. The mix can be made into burger shapes
served with fries or small sausage shapes - or balls - and served with a
dip of your choice.

Tweed