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FareShare Gazette Recipes -- October 2004 - L's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Lamb and Spinach Curry Pakistani
Lamb Kofta Kebabs Bengal

Lamb Roghanjosh Indian

Low Carb Peanut Butter Cups

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                       * Exported from MasterCook *

                    Lamb and Spinach Curry  Pakistani

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-10 Oct 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 3/4         pounds  lean lamb -- cut from the leg
     1/2      teaspoon  grated ginger
     1/2      teaspoon  mashed garlic
  1 1/8         pounds  frozen chopped spinach -- 2 packages
     1/4           cup  ghee
                        or unsalted butter
     1/2      teaspoon  chilli powder
  2          teaspoons  garam masala
  2                     cardamoms -- peeled and
                        lightly crushed
  1                     cinnamon stick
                        Salt and white pepper
     1/2           cup  plain yoghurt
  1         tablespoon  almond meal
     1/2      teaspoon  nutmeg
     1/4           cup  cream

Cut the lamb into small cubes and season with ginger and garlic.
Set aside for 20 minutes.

Then add water to barely cover and cook gently for about 30 minutes.

Place spinach in a covered saucepan and put on low heat until thawed.
Break up and simmer for 2 3 minutes.

If the spinach is coarsely chopped puree in a food processor until
reasonably smooth.

Drain the meat reserving the liquid.

Cook the meat in the ghee until seared on the surface.

Add the spices and yoghurt and cook until the yoghurt has been absorbed
and the pan is almost dry about 8 minutes.

Add the spinach, almond meal, nutmeg and about 3/4 cup of the reserved lamb
liquid. Cook gently for 7 to 8 minutes tightly covered.

Stir in the cream and heat gently.

Serve with chapatis and yoghurt.

I love this recipe. Sometime I have our butcher run it through the meat
grinder twice and cook it up as burger mixed with the other ingredients.
Makes it a quickie dinner

Source : "lovelyrecipes.com"
S(Formatted by Chupa): "10.04.04"

Contributed to the FareShare Gazette by Chupababi; 22 October 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 206 Calories; 18g Fat (74.2% calories 
from fat); 5g Protein; 9g Carbohydrate; 6g Dietary Fiber; 48mg Cholesterol; 
105mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 3 1/2 Fat.


 
                      * Exported from MasterCook *

                        Lamb Kofta Kebabs  Bengal

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-10 Oct 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/8         pounds  finely minced lamb -- (best quality)
  2        tablespoons  plain yoghurt
  1         tablespoon  garam masala
     1/2      teaspoon  mashed garlic
     1/2      teaspoon  grated ginger
     1/4      teaspoon  ground cardamom
  1              pinch  powdered cloves -- (small pinch)
     1/2      teaspoon  black pepper
  1           teaspoon  dried mint
  2        tablespoons  melted ghee
  2              small  onions -- cut into rings
  1         tablespoon  vinegar
  1           teaspoon  sugar
  1              small  lime

Place minced lamb in a food processor with the ingredients from yoghurt to
mint. Process to a smooth sticky paste.

Using wet hands shape the mixture into walnut sized balls. Thread three
onto each skewer. Brush kebabs with melted ghee and grill or barbecue until
cooked through and well browned on the surface 5 6 minutes.

Mix vinegar with sugar to give a tart-sweet taste add the onion rings and
knead gently with the fingertips until the onion softens.

Serve the kebabs on a bed of rice garnished with the onion rings and lime
slices.

Brush metal skewers with oil before using. If using bamboo skewers soak in
water for several hours to prevent them burning during cooking. If
barbecuing the best results will come from cooking kebabs over a bed of
glowing embers or coals.

Serve with rice, tabboli and flat bread.

Makes 8 kebabs

Source : "lovelyrecipes.com"
S(Formatted by Chupa): "10.04.04"
Yield : "8 kebabs"

Contributed to the FareShare Gazette by Chupababi; 22 October 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 16 Calories; trace Fat (3.3% calories 
from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 
1mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Fat; 0 
Other Carbohydrates.


 
                      * Exported from MasterCook *

                         Lamb Roghanjosh  Indian

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-10 Oct 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  coriander seeds
  1 1/2      teaspoons  chile flakes
  2 1/4         pounds  boneless lamb -- cut
                        into 1-inch cubes
     1/2      teaspoon  grated ginger
  4                     whole cloves
     1/4           cup  ghee -- or unsalted butter
     3/4           cup  plain yoghurt
     1/2      teaspoon  nutmeg
     1/2      teaspoon  ground cardamom
  1                cup  water
  1         tablespoon  garam masala
     1/4      teaspoon  powdered saffron
     1/2           cup  cream
  2        tablespoons  toasted flaked almonds -- (optional)

In a dry pan toast the coriander seeds until very aromatic.

Add the chile flakes and cook very briefly then grind to a fine powder.

Season the meat with ginger and brown in the ghee or butter with the cloves.

Sprinkle on the coriander and chile.

Add yoghurt to the meat nutmeg and cardamom in the pan and cook for 8
minutes stirring occasionally.

Add the water to cover the pan and simmer for about 50 minutes until the
meat is very tender. Uncover halfway through cooking to reduce the sauce if
a drier curry is preferred.

Add the garam masala.

Stir saffron into the cream and add to the pan.

Cook gently stirring for 30 minutes or so until cooked through.

Serve over white rice and garnish with the toasted almonds.

Source : "lovelyrecipes.com"
S(Formatted by Chupa): "10.04.04"

---> Hallie's comment: I wouldn't use expensive saffron in this dish
because of the heavy spicing. In fact I would actually be inclined to
use turmeric although it does have a different flavour than saffron.
However, that's just my not-so-humble opinion. There are places where
saffron "makes" the dish - not just for the golden colour but also
the flavour; I just don't happen to think you would really notice the
difference in this case. (I will now return to my warm spot behind
the stove. <grin> )

Contributed to the FareShare Gazette by Chupababi; 23 October 2004.
www.fareshare.net

               - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 146 Calories; 15g Fat (87.1% calories 
from fat); 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 
22mg Sodium.  Exchanges: 0 Grain(Starch); 3 Fat.


 
                      * Exported from MasterCook *

                       Low Carb Peanut Butter Cups

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-10 Oct 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  unsalted butter
     1/4           cup  sugar-free peanut butter
  4            squares  unsweetened baking chocolate -- (4 ounces)
     1/3           cup  Splenda
  4             ounces  Coconut Cream

Melt the butter carefully on low heat. Slowly stir in the remaining
ingredients. Pour the mixture into ice cube trays and allow to cool.

Approx 7 Grams Carbs for entire batch.

Source : Lo-Carb pdf file

Contributed to the FareShare Gazette by Dee; 30 October 2004.
www.fareshare.net

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