(no subject)

[which_chick]

Hot again today. I made pork vindaloo, version 3, from the Iyer cookbook. For those who do not own the Iyer cookbook, it goes as follows:

1/2 cup cider vinegar
1 Tbsp cumin seeds
8 slices ginger (2"x1"x1/4")
8 cloves garlic
8 dried red peppers
1 cinnamon stick
1 lb. boneless pork loin cut into 1" cubes
1 teasp. salt
1/2 teasp. turmeric
fat of your choice (I use lard)
2 Tbsp. chopped cilantro.

1. Combine spices (except cinnamon stick) with vinegar in blender. Puree. For this discussion, "ginger" and "garlic" are spices and not vegetables.
2. Put puree plus also cinnamon stick, salt, turmeric on cubes of meat. Stir to coat meat with puree. Wait at least 1 hour.
3. Heat up big pan to medium-high with 2 Tbsp (give or take) of fat in it. Dump in meat with puree. All of it. Just dump it all in there.
4. Cook, stirring, for a while, allegedly until pork browns.
5. If necessary, add 1/2 cup water for additional liquid (this is not ever necessary at my house)
6. Reduce heat to simmer, cover pan with lid, and cook until meat is tender.
7. Remove from heat, stir in cilantro, serve.

Comments

[moderndayviking.livejournal.com]

have you ever made Tandoori Chicken or Chicken Tikka Masala? if so do you have a good recipe?

[which-chick.livejournal.com]

The Iyer book has a recipe for Chicken Tikka Masala on p.147-148 that looks like it might do. I've never made it -- I don't eat much chicken at all -- but I have rather a lot of faith in the book. The things from it that I have made have been on the tasty side of good.

The recipe is lengthy and not calling to me to type it out... but you really should beg, borrow, or steal a copy of the Iyer book, which is called 660 Curries. The guy's name is Ragahavan Iyer, what wrote it. I got it remaindered as a paperback for not a whole lot, amazon has it used for under twenty bucks.

[alycewilson.livejournal.com]

I'm going to have Mike make this for me! Yes, I've started eating red meat again. When I thought about it, I don't have a real good reason not to. Whlie it does tend to be a bit fattier than white meat, in moderation it's fine.