Pages 60-61
This document was uploaded by user and they confirmed that they have the permission to share it. If you are author or own the copyright of this book, please report to us by using this DMCA report form. Report DMCA
Overview
Download & View Pages 60-61 as PDF for free.
More details
- Words: 630
- Pages: 1
Indegenous Recipe | Garo
Recipe
Galּda Dorai Naּkam
Lamb Cutlets with Mixed Beans a kettle of water on to boil •and Putpreheat the oven to low. Put
(Gongura and Ladies Finger with dry fish)
the lamb stock on to heat on a small saucepan.
Top and tail the green beans, •then cut into 2.5 cm pieces. Put into a saucepan with little salt, cover with boiling water and cook for 5-6 minutes, until tender. Meanwhile, put the oil and 1 •tbsp butter into a frying pan and
place over moderate heat. Grate the rind from the lemon into the frying pan. Add the rosemary sprigs and increase the heat. Season the lamb cutlets with •pepper. When the butter starts to
Leap Year This particular year in question was 1928, when Harry Craddock, a barman at the Savoy Hotel in London, created this drink for a party held there on February 29.
Ingredients
60
Ingredients
Quantity
Lamb stock......................150 ml
Ingredients
Quantity
Ladies Finger (Dorai)
¼ Kg
Green chillies split in half
10 nos
Salt and pepper...............to taste
Galּda (Gongura) or lemon juice
2 tbsp
Olive oil............................1 tbsp
Dry fish
4 pieces
Lemon..............................1
Small green beans...........150 g
Butter...............................3 tbsp
2 measures/ 3 tbsp gin ½ measure/ 2 tsp Grand Marnier ½ measures/ 2 tsp sweet red vermouth dash lemon juice, plus lemon rind
Method:
Shake well and strain into a cocktail glass. Squeeze a bit of lemon rind over the surface of the drink so that a little of its oil sprays out.
• Now, put in the Ladies Finger, dry fish, chillies and water with salt into a pot. Let it cook till the Ladies Fingers are tender. Then add to it the Galּda (Gongura) or lemon juice and let it simmer for some time.
Garlic...............................2 cloves
• The Naּkam is ready to be served with steamed rice.
Capers.............................2 tbsp
April 08
• Cut off the tips of the Ladies Finger and keep them whole. Wash and chop the Galּda (Gongura) leaves and put into a pan. Cook it in its own water till it dries and becomes a paste. (This can be kept in a plastic container and preserved in the deep freeze for future use).
Rosemary........................2 sprigs Lamb cutlets or lean loin chops.................8 pieces Onion...............................1 medium Canned Lima beans........300 g Dry white wine.................300 ml Thick cream.....................3 tbsp
slightly pink in the centre.
sizzle, put them into the pan, lower the heat to moderate and fry for 4-5 minutes on each side, until golden brown and cooked but still
peel and chop the onion. Melt the remaining but•ter Meanwhile, in a second frying pan, add the onion to the pan and fry over moderate heat for 5 minutes, until softened.
Rinse the canned beans in a colander, and then drain the •cooked green beans into the same colander. Peel the garlic, crush it into the onion and cook for 30 seconds. •Add all the beans, season to taste with salt and pepper, and stir. Lower the heat and leave to heat through, stirring carefully.
Remove the lamb cutlets and rosemary from the first frying •pan; keep warm in the oven. Pour off the fat from the pan, leaving the residue from the lamb • behind. Add the wine and the juice from half the lemon and boil rapidly until reduced by half.
Stir the heated stock into the wine, bring to the boil, reduce to a •simmer and stir in the cream. Add salt and pepper and capers and
heat through gently. Do not allow the sauce to boil, or else it will curdle. Return the lamb cutlets and rosemary to the pan, stirring in any •juices, and heat through. To serve, spoon the beans onto heated serving plates and top •with the lamb cutlets and rosemary. April 08
61
Recipe
Galּda Dorai Naּkam
Lamb Cutlets with Mixed Beans a kettle of water on to boil •and Putpreheat the oven to low. Put
(Gongura and Ladies Finger with dry fish)
the lamb stock on to heat on a small saucepan.
Top and tail the green beans, •then cut into 2.5 cm pieces. Put into a saucepan with little salt, cover with boiling water and cook for 5-6 minutes, until tender. Meanwhile, put the oil and 1 •tbsp butter into a frying pan and
place over moderate heat. Grate the rind from the lemon into the frying pan. Add the rosemary sprigs and increase the heat. Season the lamb cutlets with •pepper. When the butter starts to
Leap Year This particular year in question was 1928, when Harry Craddock, a barman at the Savoy Hotel in London, created this drink for a party held there on February 29.
Ingredients
60
Ingredients
Quantity
Lamb stock......................150 ml
Ingredients
Quantity
Ladies Finger (Dorai)
¼ Kg
Green chillies split in half
10 nos
Salt and pepper...............to taste
Galּda (Gongura) or lemon juice
2 tbsp
Olive oil............................1 tbsp
Dry fish
4 pieces
Lemon..............................1
Small green beans...........150 g
Butter...............................3 tbsp
2 measures/ 3 tbsp gin ½ measure/ 2 tsp Grand Marnier ½ measures/ 2 tsp sweet red vermouth dash lemon juice, plus lemon rind
Method:
Shake well and strain into a cocktail glass. Squeeze a bit of lemon rind over the surface of the drink so that a little of its oil sprays out.
• Now, put in the Ladies Finger, dry fish, chillies and water with salt into a pot. Let it cook till the Ladies Fingers are tender. Then add to it the Galּda (Gongura) or lemon juice and let it simmer for some time.
Garlic...............................2 cloves
• The Naּkam is ready to be served with steamed rice.
Capers.............................2 tbsp
April 08
• Cut off the tips of the Ladies Finger and keep them whole. Wash and chop the Galּda (Gongura) leaves and put into a pan. Cook it in its own water till it dries and becomes a paste. (This can be kept in a plastic container and preserved in the deep freeze for future use).
Rosemary........................2 sprigs Lamb cutlets or lean loin chops.................8 pieces Onion...............................1 medium Canned Lima beans........300 g Dry white wine.................300 ml Thick cream.....................3 tbsp
slightly pink in the centre.
sizzle, put them into the pan, lower the heat to moderate and fry for 4-5 minutes on each side, until golden brown and cooked but still
peel and chop the onion. Melt the remaining but•ter Meanwhile, in a second frying pan, add the onion to the pan and fry over moderate heat for 5 minutes, until softened.
Rinse the canned beans in a colander, and then drain the •cooked green beans into the same colander. Peel the garlic, crush it into the onion and cook for 30 seconds. •Add all the beans, season to taste with salt and pepper, and stir. Lower the heat and leave to heat through, stirring carefully.
Remove the lamb cutlets and rosemary from the first frying •pan; keep warm in the oven. Pour off the fat from the pan, leaving the residue from the lamb • behind. Add the wine and the juice from half the lemon and boil rapidly until reduced by half.
Stir the heated stock into the wine, bring to the boil, reduce to a •simmer and stir in the cream. Add salt and pepper and capers and
heat through gently. Do not allow the sauce to boil, or else it will curdle. Return the lamb cutlets and rosemary to the pan, stirring in any •juices, and heat through. To serve, spoon the beans onto heated serving plates and top •with the lamb cutlets and rosemary. April 08
61
