Recipes Included On This Page Kitchen Sink Stoup Kolhapuri Mutton Kundan Khaliya (Kid Goat Curry Wrapped in Gold) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Kitchen Sink Stoup Recipe By : Hallie Serving Size : 6 Preparation Time :0:30 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil -- or any other vegetable cooking oil 1/2 cup chopped smoked pork hock 1 medium red onion -- coarsely chopped 3 celery ribs -- coarsely chopped 1/4 fennel bulb -- chopped 4 garlic cloves -- finely chopped 1 liter chicken stock -- (1 quart) 284 milliliters mushrooms stems and pieces -- (1 can) [approximately 9 fluid ounces] 540 milliliters small red beans -- (1 can) [19 fluid ounces] 1 cup frozen peas 1 teaspoon kosher salt 1/2 teaspoon jalapeno pepper sauce -- or to taste or any other hot pepper sauce Toast -- to serve Grated parmesan cheese -- to serve Chopped cilantro -- to garnish Heat a high-sided frying pan or large saucepan; add the oil. Toss the meat and onions in; cook over medium heat, stirring occasionally, until the meat browns a bit and the onions are starting to look a bit cooked. Add the celery, fennel and garlic and continue cooking for a bit. Add the salt and a little of the chicken broth; stir and cook until the liquid is incorporated a bit. Add the rest of the broth together with the mushrooms and beans. Cover and simmer for a few minutes then add the peas and the hot sauce. Cook just until the peas are barely done. Toast some nice bread; I had Italian bread. Butter it; cut into pieces and place in the bottom of the soup bowls. Put about a tablespoon of grated parmesan on each piece of toast. Spoon the soup over and garnish with a sprinkling of chopped cilantro. From start to finish, including thinking, fetching and prepping the ingredients, the whole thing took about an hour. If I had had it on hand I would have added a few glugs of sherry just a couple of moments before removing the soup from the heat but I didn't have it so I didn't add it. :) Contributed to the FareShare Gazette by Hallie; 3 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 93 Calories; 5g Fat (49.9% calories from fat); 3g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1876mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Kolhapuri Mutton Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 kilogram lamb -- (just over 2 pounds) 1/2 cup dessicated coconut 5 green chilies -- (5 to 6) 20 red chilies 10 black peppercorns -- (10 to 12) 2 cinnamon sticks -- (2 or 3) 5 cloves 1 piece ginger -- (2-inch piece) 1 garlic pod 4 teaspoons raai -- (4 to 5) 1 teaspoon fenugreek seeds -- (methi) 1 teaspoon shaha jira 1 teaspoon jira 1 teaspoon turmeric powder Salt to taste 3 tablespoons oil Grind ginger, garlic and green chilies. Roast dessicated coconut till brown; grind coarsely and keep aside. Fry the spices in 1 teaspoon oil and grind to a coarse paste. Clean mutton, and add spice paste and green chili paste to it; marinate for 2 hours. Heat oil; add mutton and let it cook on a slow flame. When thoroughly cooked, add coconut and lemon juice, salt. Serve hot. Tip : This recipe is very spicy, and that's the flavour of Kolhapuri lavangi mirch. If you don't like your food too spicy, you can reduce the quantity of chilies. Contributed to the FareShare Gazette by Mary-Anne in response to a request; 25 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kundan Khaliya (Kid Goat Curry Wrapped in Gold) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups usli ghee -- (clarified butter) 3/4 cup raw cashews 3/4 cup charoli nuts [also known as chironji] 1 1/2 medium red onions -- peeled and thinly sliced 15 green cardamom pods 115 whole cloves 4 bay leaves 2 cinnamon sticks -- (3 inches each) 1 pounds bone-in leg of goat -- or baby lamb trimmed and cut into 2-inch-long pieces; shanks cut into 3-inch-long pieces -- rinsed 2 1/2 pounds boneless leg of kid goat or baby lamb -- trimmed and cut into 2-inch pieces 6 garlic cloves -- peeled 1 piece fresh ginger -- (2-inch piece) peeled and coarsely chopped 1 medium ripe tomato -- cored and coarsely chopped 4 tablespoons ground coriander -- sifted 1 tablespoon ground turmeric -- sifted 1/2 teaspoon Indian red chile powder -- sifted (not Kashmiri) Salt 1 cup whole milk yogurt 2 teaspoons saffron threads -- crushed into a powder 1 tablespoon Kewra (screw pine/pandanus) water 1/4 cup clotted cream 1/4 cup heavy cream 8 sheets gold leaf -- (8-10) (optional) 1. Heat ghee in a large heavy pot over medium heat. Add cashews and fry until they darken slightly, then transfer with a slotted spoon to a bowl. Reduce heat to medium-low and repeat process with the charoli nuts, and transfer to the bowl with the cashews. 2. Add onions to pot and cook for 8-10 minutes. Add cardamom, cloves, bay leaves, and cinnamon and cook for 2 minutes. Transfer the onion-spice mixture to another bowl. Increase heat to medium-high. Fry meat in 3 batches until golden brown all over 5-8 minutes per batch. Return the meat and onion spice mixture to the pot, reduce heat to medium-low and cook uncovered for 30 minutes. 3. Meanwhile, put garlic and ginger into a blender, with motor running drizzle in 1/3 cup of cold water through the hole in blender top,blending until a loose paste forms, transfer to a bowl. Puree tomatoes in blender, transfer to another bowl. Add the fried nuts to the blender and, with motor running drizzle in 1 cup cold water through the hole in the blender lid, blending until a loose paste forms, transfer to another bowl. 4. Stir garlic paste, coriander, turmeric, chile powder, 1 teaspoon salt into pot, simmer, stirring occasionally, until meat is tender. 2 hours. 5. Mix saffron and screw pine water together and set aside. Stir nut paste into pot, cover, and cook for 10 minutes. Stir in saffron mixture and creams and cook until heated. 6. Ladle sauce into a sieve set over bowl. Discard onions and spices, return strained sauce and any pieces of meat to pot of meat. Adjust seasonings to taste. 7. Sauce should be as thick as heavy cream, loosen with hot water if needed. Stir in as many as 7 gold leaves, if using. 8. Transfer curry to a serving dish. Wrap a few pieces of bone-in meat in remaining gold leaves, if using. 9. I served this with Kalijera steamed rice. Serves 6 Kundan means gold. Kaliya is a category of rich meat curries. I used gold leaf as it is a fraction of the price of gold. Contributed to the FareShare Gazette by Mary-Anne in response to a request; 26 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1140 Calories; 98g Fat (66.2% calories from fat); 15g Protein; 98g Carbohydrate; 48g Dietary Fiber; 153mg Cholesterol; 338mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 16 1/2 Fat.

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