| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables | 1 | Servings | ||
INGREDIENTS
| 6 | Serrano chiles, seeded, cut in thin slices | |
| 2 | Dried red New Mexico chiles, broken into bits* | |
| 2 | lg | Onions, finely chopped |
| 2 | lg | Tomatoes, cut into halves |
| 1 | ts | Cumin |
| 1 | ts | Turmeric powder |
| 4 | Cloves garlic, finely chopped | |
| 1 1/2 | lb | Lamb, cubed |
| 4 | tb | Vegetable oil |
| 1 | c | Cilantro leaves |
| Salt to taste | ||
| 1 | c | Water |
INSTRUCTIONS
FROM MEMORIES OF MADRAS, by Arthur Pais and Radhika Radhakrishnan in Chile Pepper, April 1991. This dish best served with rice or unleavened bread. It is a dry dish accompanied by a cilantro or green chile preserve and served with piping-hot coffee. *I used chiles de arbol caribe, which are hotter Put all the ingredients except the oil and cilantro in a large pot, cover and cook for about 30 minutes over low flame. If meat is not tender, add some more water, stir well and cook until it is done. In a large frying pan, heat the oil, add the meat mixture, stir well and fry two or three minutes. Add the cilantro leaves just before serving. Serves 4. Posted to CHILE-HEADS DIGEST V3 #154 Date: Fri, 8 Nov 1996 17:33:18 +1000 (EST) From: "I. Chaudhary" <imranc@onthenet.com.au>
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