The many and various ways I pass the time now has a new addition. Usually it involves drinking coffee whilst sitting at a computer keeping in touch with chums, or sipping wine sitting on our tiny terrace catching the sun, and wondering what else I can do to avoid any cleaning or tidying or putting away of stuff and things that aren't even MINE. And now I am going to type this blog. Provided that doesn't become a chore as well, in which case...

Wednesday, 22 September 2010

Sorry to disappoint my on-line literary salon...

...too busy cooking today to craft les mots justes.

Instead I offer you the recipe for our dinner.  The Lodger, The Husband and I (and titbits for The Dog) will be eating this in about 20 minutes. 



Prep Time: 20 mins
Total Time: 2 hrs
  1. 1 Remove seeds from cardamom pods and grind them in a spice grinder along with the fennel seeds, cloves, cinnamon stick, fenugreek seeds, peppercorns, corinader and cumin seeds. Set aside.
  2. 2 In a heavy skillet or dutch oven, heat the oil over medium heat; add the onions, garlic and ginger, cook stirring frequently until lightly browned.
  3. 3 Add the meat and continue to cook until brown all over; add all the spices and cook for 1 minute; add creamed coconut and 1 cup of water, stir to combine; or stir in the coconut milk.
  4. 4 Cover and cook on low for 1 hour, stir. If the sauce is too liquid, uncover, turn up heat to medium and cook for an additional 20 to 30 minutes or until meat is tender. If you do not need to reduce the sauce, keep covered and continue cooking until meat is tender.
  5. 5 Season with salt to taste and serve over basmati rice.
  6. 6 Please note: This can be cooked in a crock pot but liquid should be reduced accordingly.

1 comment:

  1. HEAVEN! I will be trying this one very soon. xxx