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jonesthecurl wrote:OK - I'm going to tell you how to cook a Raan, quite a posh dish.
I'm not gonna do it all at once, because people don't read long posts and 'cos i don't have time.
There are no difficult techniques in this one, but it does take a long while.
So first a word about spices. I'm gonna suggest that you grind your own which tastes better. If you don't want to or if you can only get ground ones, there's a small extra stage - mix the ground spices together, make them into a paste with a little oil, and gently fry them for 20-3- seconds. This releases the flavours - commercial spices are not useually roasted before grinding.
Secondly a word about the meat. The best meat for this is a leg of mutton, not lamb - it takes to long cooking better. but in the UK there were few enough places where I could buy mutton, and in the US I've found none so far, so lamb will probably have to do. You can substitute beef (any cut that you would roast then slice - nomenclature changes vbetween countries). Or rabbit, though we'd have to reduce the cooking time for that. You can also use turkey, though the technique would be a little different.
I'll be assuming a leg of lamb as I write.
OK, that's a couple of preliminaries, installment 2 later when I get a little time.
jonesthecurl wrote:Secondly a word about the meat. The best meat for this is a leg of mutton, not lamb - it takes to long cooking better. but in the UK there were few enough places where I could buy mutton, and in the US I've found none so far, so lamb will probably have to do. You can substitute beef (any cut that you would roast then slice - nomenclature changes vbetween countries). Or rabbit, though we'd have to reduce the cooking time for that. You can also use turkey, though the technique would be a little different.
jonesthecurl wrote:jonesthecurl wrote:OK - I'm going to tell you how to cook a Raan, quite a posh dish.
I'm not gonna do it all at once, because people don't read long posts and 'cos i don't have time.
There are no difficult techniques in this one, but it does take a long while.
So first a word about spices. I'm gonna suggest that you grind your own which tastes better. If you don't want to or if you can only get ground ones, there's a small extra stage - mix the ground spices together, make them into a paste with a little oil, and gently fry them for 20-3- seconds. This releases the flavours - commercial spices are not useually roasted before grinding.
Secondly a word about the meat. The best meat for this is a leg of mutton, not lamb - it takes to long cooking better. but in the UK there were few enough places where I could buy mutton, and in the US I've found none so far, so lamb will probably have to do. You can substitute beef (any cut that you would roast then slice - nomenclature changes vbetween countries). Or rabbit, though we'd have to reduce the cooking time for that. You can also use turkey, though the technique would be a little different.
I'll be assuming a leg of lamb as I write.
OK, that's a couple of preliminaries, installment 2 later when I get a little time.
OK - the fresh spice:
Get two tablespoons of coriander seeds and 1 of sesame, 4 green cardamoms, and a pinch of fennel seeds.
Shove 'em in a wok or a heavy saucepan, and put over a low heat with no oil or anything. swirls 'em around the pan until they smell good. Don't burn 'em.
Now grind 'em (in a food processor, or with a pestle and mortar or in a proper spice grinder (mine cost about $20 - some people use a coffee grinder, but it's gotta be a dedicated one).
If you can only get pre-ground spice, use the oil trick as above. You'll need less unless your spices are more than 6 months old.
This mix is now going to be added to two cups of plain yoghurt, with a dash of sesame oil, the juice and zest of a fresh lime, 4 chopped garlic cloves, 3 fresh small green chilies, a chopped onion, a handful of ground almond, and a pinch of salt (prefereably sea salt).
Dump all that lot into a blender and turn it on until its all mixed up. It shouldn't be too thick - you should be able to pour it. If it's too thick add more yoghurt of some milk, a bit at a time. Add some fresh-chopped coriander leaf (cilantro), about a half a cup. Or about a tablespoon of dried. Stir it in.
Now stick it in the fridge to let the flavours blend together and turn to the leg of lamb.
Episode 3 later.
jonesthecurl wrote:jonesthecurl wrote:jonesthecurl wrote:OK - I'm going to tell you how to cook a Raan, quite a posh dish.
I'm not gonna do it all at once, because people don't read long posts and 'cos i don't have time.
There are no difficult techniques in this one, but it does take a long while.
So first a word about spices. I'm gonna suggest that you grind your own which tastes better. If you don't want to or if you can only get ground ones, there's a small extra stage - mix the ground spices together, make them into a paste with a little oil, and gently fry them for 20-3- seconds. This releases the flavours - commercial spices are not useually roasted before grinding.
Secondly a word about the meat. The best meat for this is a leg of mutton, not lamb - it takes to long cooking better. but in the UK there were few enough places where I could buy mutton, and in the US I've found none so far, so lamb will probably have to do. You can substitute beef (any cut that you would roast then slice - nomenclature changes vbetween countries). Or rabbit, though we'd have to reduce the cooking time for that. You can also use turkey, though the technique would be a little different.
I'll be assuming a leg of lamb as I write.
OK, that's a couple of preliminaries, installment 2 later when I get a little time.
OK - the fresh spice:
Get two tablespoons of coriander seeds and 1 of sesame, 4 green cardamoms, and a pinch of fennel seeds.
Shove 'em in a wok or a heavy saucepan, and put over a low heat with no oil or anything. swirls 'em around the pan until they smell good. Don't burn 'em.
Now grind 'em (in a food processor, or with a pestle and mortar or in a proper spice grinder (mine cost about $20 - some people use a coffee grinder, but it's gotta be a dedicated one).
If you can only get pre-ground spice, use the oil trick as above. You'll need less unless your spices are more than 6 months old.
This mix is now going to be added to two cups of plain yoghurt, with a dash of sesame oil, the juice and zest of a fresh lime, 4 chopped garlic cloves, 3 fresh small green chilies, a chopped onion, a handful of ground almond, and a pinch of salt (prefereably sea salt).
Dump all that lot into a blender and turn it on until its all mixed up. It shouldn't be too thick - you should be able to pour it. If it's too thick add more yoghurt of some milk, a bit at a time. Add some fresh-chopped coriander leaf (cilantro), about a half a cup. Or about a tablespoon of dried. Stir it in.
Now stick it in the fridge to let the flavours blend together and turn to the leg of lamb.
Episode 3 later.
Episode 3.
Take the lamb.
I'm assuming the thigh, and I insist on bone-in.
Remove the skin if necessary and trim any visible fat layer. Now, with a skewer or a fork, stab the leg thoroughly and deeply repeatedy, so the marinade can get in there and, um, marinate.
spread the yoghurty mix over the joint. Wrap in aluminium foil and return to the fridge for 2-3 days. (most restaurants that make this dish require 24 hours notice. IN my opinion this is not long enough.)
We are almost there. Now go and buy about four ounces of shelled almonds (raw).
Last installment tomorrow.
DAZMCFC wrote:a spice used in many a curry over here curl is Garam massala. try and add that to the dish.
PLAYER57832 wrote:DAZMCFC wrote:a spice used in many a curry over here curl is Garam massala. try and add that to the dish.
That's actually a mixture of spices.. ( http://en.wikipedia.org/wiki/Garam_masala )
In fact, it really is a more traditional or spicier version of what is typically marketed as "curry spices" here.
jonesthecurl wrote:jonesthecurl wrote:jonesthecurl wrote:OK - I'm going to tell you how to cook a Raan, quite a posh dish.
I'm not gonna do it all at once, because people don't read long posts and 'cos i don't have time.
There are no difficult techniques in this one, but it does take a long while.
So first a word about spices. I'm gonna suggest that you grind your own which tastes better. If you don't want to or if you can only get ground ones, there's a small extra stage - mix the ground spices together, make them into a paste with a little oil, and gently fry them for 20-3- seconds. This releases the flavours - commercial spices are not useually roasted before grinding.
Secondly a word about the meat. The best meat for this is a leg of mutton, not lamb - it takes to long cooking better. but in the UK there were few enough places where I could buy mutton, and in the US I've found none so far, so lamb will probably have to do. You can substitute beef (any cut that you would roast then slice - nomenclature changes vbetween countries). Or rabbit, though we'd have to reduce the cooking time for that. You can also use turkey, though the technique would be a little different.
I'll be assuming a leg of lamb as I write.
OK, that's a couple of preliminaries, installment 2 later when I get a little time.
OK - the fresh spice:
Get two tablespoons of coriander seeds and 1 of sesame, 4 green cardamoms, and a pinch of fennel seeds.
Shove 'em in a wok or a heavy saucepan, and put over a low heat with no oil or anything. swirls 'em around the pan until they smell good. Don't burn 'em.
Now grind 'em (in a food processor, or with a pestle and mortar or in a proper spice grinder (mine cost about $20 - some people use a coffee grinder, but it's gotta be a dedicated one).
If you can only get pre-ground spice, use the oil trick as above. You'll need less unless your spices are more than 6 months old.
This mix is now going to be added to two cups of plain yoghurt, with a dash of sesame oil, the juice and zest of a fresh lime, 4 chopped garlic cloves, 3 fresh small green chilies, a chopped onion, a handful of ground almond, and a pinch of salt (prefereably sea salt).
Dump all that lot into a blender and turn it on until its all mixed up. It shouldn't be too thick - you should be able to pour it. If it's too thick add more yoghurt of some milk, a bit at a time. Add some fresh-chopped coriander leaf (cilantro), about a half a cup. Or about a tablespoon of dried. Stir it in.
Now stick it in the fridge to let the flavours blend together and turn to the leg of lamb.
Episode 3 later.
Episode 3.
Take the lamb.
I'm assuming the thigh, and I insist on bone-in.
Remove the skin if necessary and trim any visible fat layer. Now, with a skewer or a fork, stab the leg thoroughly and deeply repeatedy, so the marinade can get in there and, um, marinate.
spread the yoghurty mix over the joint. Wrap in aluminium foil and return to the fridge for 2-3 days. (most restaurants that make this dish require 24 hours notice. IN my opinion this is not long enough.)
We are almost there. Now go and buy about four ounces of shelled almonds (raw).
Last installment tomorrow.
jonesthecurl wrote:...Would you like to hear more recipes?
jay_a2j wrote:hey if any1 would like me to make them a signature or like an avator just let me no, my sig below i did, and i also did "panther 88" so i can do something like that for u if ud like...
jay_a2j wrote:hey if any1 would like me to make them a signature or like an avator just let me no, my sig below i did, and i also did "panther 88" so i can do something like that for u if ud like...
pimpdave wrote:Just tell me what kind of wine to bring.
PLAYER57832 wrote:DAZMCFC wrote:a spice used in many a curry over here curl is Garam massala. try and add that to the dish.
That's actually a mixture of spices.. ( http://en.wikipedia.org/wiki/Garam_masala )
In fact, it really is a more traditional or spicier version of what is typically marketed as "curry spices" here.
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