Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Help with an asian dish.?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Help with an asian dish.?),it will help you,my kids.
Years ago I once had tea with an asian friend and her mum made a dish with lamb that had a quite clear light brown and watery gravy(you could see all the spices at the bottom) yet it was very spicy and very tasty. I have never tasted anything quite like it since:0(
Does anyone have any idea of what it could've been?
Answer:
you don't say where it was you ate the dish or how "authentic" it was, remember the more details you can provide the easier it is for answerers and the more likely you will get the right answer
however from the thinness of the sauce combined with spiciness it sounds like a Mulligatawny with lamb
http://www.wisegeek.com/what-is-mulligat...
http://www.bbc.co.uk/food/recipes/databa...
no idea. sorry. many indian households use the families secret blend of mix which could consist of hundreds and hundreds of spices.
if you have any Asian shops near you go and look for ready to use spice packs
most have really easy to follow instructions and they are easier than starting from scratch.
good luck!
o ....i know its called roganjosh (a dish from Kahmir) ...i ill send you the recipe to...
lb mutton or lamb or goat leg or rib meat
1 teaspoon red chili powder
1/2 teaspoon shonth
1/2 badiyan
3 cloves
1 teaspoon Cumin
1/2 teaspoon cinnamon
Pinch of heeng
2 tablespoon yogurt
2 big elaichi (cardamom)
2 small elaichi (cardamom)
3 teaspoon of oil
Salt to taste
Preparation
1 Wash meat and keep in colander for draining water.
2 Heat oil in pressure cooker.
3 Add heeng to oil. Add meat and stir well. Add clove, cinnamon, powdered black elaichi, zeera. Stir for few minutes.
4 Add red chili powder, and yogurt.
5 Fry again till no white color of yogurt is visible.
6 Add shonth, badiyan, salt and 1/2 cup of water.
7 Pressure cook for 5 minutes.
8 Turn off stove and open pressure when pressure has dropped.
9 If you see excess water, boil till desired consistency is reached.
10 Sprinkle grinded cumin and green small elaichi on meat and cover. This will give exotic aroma to meat.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Help with an asian dish.?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Help with an asian dish.?),it will help you,my kids.
Years ago I once had tea with an asian friend and her mum made a dish with lamb that had a quite clear light brown and watery gravy(you could see all the spices at the bottom) yet it was very spicy and very tasty. I have never tasted anything quite like it since:0(
Does anyone have any idea of what it could've been?
Answer:
you don't say where it was you ate the dish or how "authentic" it was, remember the more details you can provide the easier it is for answerers and the more likely you will get the right answer
however from the thinness of the sauce combined with spiciness it sounds like a Mulligatawny with lamb
http://www.wisegeek.com/what-is-mulligat...
http://www.bbc.co.uk/food/recipes/databa...
no idea. sorry. many indian households use the families secret blend of mix which could consist of hundreds and hundreds of spices.
if you have any Asian shops near you go and look for ready to use spice packs
most have really easy to follow instructions and they are easier than starting from scratch.
good luck!
o ....i know its called roganjosh (a dish from Kahmir) ...i ill send you the recipe to...
lb mutton or lamb or goat leg or rib meat
1 teaspoon red chili powder
1/2 teaspoon shonth
1/2 badiyan
3 cloves
1 teaspoon Cumin
1/2 teaspoon cinnamon
Pinch of heeng
2 tablespoon yogurt
2 big elaichi (cardamom)
2 small elaichi (cardamom)
3 teaspoon of oil
Salt to taste
Preparation
1 Wash meat and keep in colander for draining water.
2 Heat oil in pressure cooker.
3 Add heeng to oil. Add meat and stir well. Add clove, cinnamon, powdered black elaichi, zeera. Stir for few minutes.
4 Add red chili powder, and yogurt.
5 Fry again till no white color of yogurt is visible.
6 Add shonth, badiyan, salt and 1/2 cup of water.
7 Pressure cook for 5 minutes.
8 Turn off stove and open pressure when pressure has dropped.
9 If you see excess water, boil till desired consistency is reached.
10 Sprinkle grinded cumin and green small elaichi on meat and cover. This will give exotic aroma to meat.
correctness,It's Non-profit and only for informational purposes.
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