2 1/2 lb lean lamb shoulder
1/4 tsp dried mint, crushed
1/4 cup butter
2 cup milk
2/3 cup onion, chopped fine
1/2 cup coconut milk, (see instructi
3 tbsp crystallized ginger, chopped
1/2 cup coconut, grated
1/2 tsp granulated sugar
1/2 cup lime juice
1/8 tsp black pepper, ground
1/2 cup heavy cream
2 tsp salt
3 tbsp curry powder
Directions
Recipe by: Joel.Ehrlich@salata.com (Joel Ehrlich) TO PREPARE COCONUT
MILK: Remove the shell and the brown inner skin from the meat of a
fully ripe coconut. Chop the meat (NOTE: you may substitute 1 cup of
packaged shredded coconut for the chopped coconut meat). Combine the
chopped coconut meat with one cup of scalded whole milk. Let stand
for 20 minutes. Remove bones and fat from the lamb. Cut the meat into
1" cubes. Melt half the butter in a large, heavy pan. Add the onion.
Cook until tender (about 5 minutes). Use a slotted spoon to remove
the onion. Set aside. Add the remaining butter to the pan. Brown the
lamb cubes on all sides. Return the onion to the pan. Add the ginger,
sugar, pepper, salt, curry powder, mint and milk. Mix well. Cover.
Simmer over low heat for 1 hour. Add the coconut milk and grated
coconut. Cover. Cook for 5 minutes. Gradually stir in the lime juice.
Slowly blend in the cream. Cook over low heat (DON'T LET IT BOIL !)
until the lamb is tender (10-15 minutes). Serve over hot, fluffy rice.
Yields 4 Servings
Servings: 4 servings
Bengal Curry Of Lamb Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat
The History of Recipes
Food historians have found proof that recipes existed back into history, at least as far back into history as the ancient Egyptians, and possibly even further. In practice though, these, ancient cookbooks were just very simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Later on, in Roman times 25BC a man called Apicius compiled a number of scripts describing recipes prepared by wealthy Romans. In his works, he tells us how the roman meals were split into starters, main meal and afters, something that is very familiar to us today. He also describes how the Roman cooks used a wide range of aromatic flavors, including many that are still in use today like basil, fennel and asafoetida. Closer to modern times, there are some recipe books dating from the 1300s ; one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, they have no connection with the spicy food that appears on menues today, but rather descriptions of the types of meals served to the rich and powerful. In the fifteenth century, knights returning from the crusades brought us many spices and herbs from Arab cuisine, such as parsley and basil. The introduction of these new tastes led to an explosion in manuscripts on cookery, some of which still exist in academic collections. During the succeeding few hundred years, the wealthy families of Wesstern Europe competed with each other to offer the most exotic banquets, and because of this cooks and their recipe collections were highly sought after. However, it was during the 19th century that cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, trying out, and recording recipes that were common in the better off homes of the day. By the arrival of the 1900s, recipe publications are in great demand, mostly due to higher levels of literacy, more free time and being a little richer. Like it or not, the introduction of television brought us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Bengal Curry Of Lamb recipe.
