| 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>
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”