||[Jan. 24th, 2003|09:27 pm]
한국 사람이 아니다
|||||IMs from friends...||]|
(Mutton in Soy Sauce with Onions and Tomatoes)
1 lb. lean mutton or lamb (or any other "dark" meat), cut into small cubes
1 tsp. freshly ground white pepper
1 tsp. ground cinnamon
1 onion, peeled and sliced
2 tomatoes, chunked
1 cinnamon stick
1 Tbs. dark soy sauce
1 cup water or stock
cornstarch & water
Season the meat with cinnamon, salt and pepper and leave for 15 minutes.
Heat the pan and stirfry onions til golden brown. Add the cubed meat, and sear, turning frequently, to seal the surface. Add tomatoes, cinnamon stick and soy sauce and mix well. Add the water or stock and allow to simmer over a low heat until the meat is tender (about 35-40 minutes). If all the liquid has evaporated before the meat is fully cooked, top up with a few tablespoons of hot water.
When the meat is tender, hardly any liquid should be left in the saucepan. Just before serving, thicken sauce with a small amount of cornstarch mixed with water. Serve with Nasi Kunyit.
(Rice with Tumeric)
Tumeric (or curry powder)
Water to cook rice
1 cup coconut milk, mixed into the water
Put rice and water into rice pot, add other ingredients, and cook.
Wow, that recipe sounds really tasty, except for the lamp part. I really don't like lamb, the taste or the smell of it (brings back terrible memories of my sister and I bathing it in A-1 at my grandmother's house on easter for years just to get the taste out). What would you say would be a good substitute meat for the lamb in the recipe?
As I said to Kate, I've made it with every type of meat. Beef is perfect. I like it best with spicy chicken sausage.
Pork (which I forgot to mention - done that too), chicken, turkey and fish are too bland for this. Also, it's a stew and needs to cook a while - chicken and fish get too dried out and tough.
You can put anything into it, though. Try what you like and see how it goes. You may like things other than me...I didn't like chicken, but you may.
2003-01-25 12:51 pm (UTC)
I'd substitute diced chicken for the lamb.
Might be tasty...
I'm with you on the lamb Reg...could never get around the strong smell or taste. Thankfully my Mom stopped forcing me to try it when I was quite young.
Quite to my dismay, when I was in Ireland we went round to a late night "burger" joint..where I thought I was getting a burger...
it was made of mutton. (I was 13 and still eating red meat)
This just about killed me.
Thank God they've made incredible advances in the art of cooking there now.
Ugh! Not chicken! It's too bland and dry!
I have made this with every sort of meat: chicken, fish, sausage, fish/shrimp balls (from the Asian market), turkey, beef, lamb, goat...it needs to be a stronger-flavored meat. Actually, I like it best with low-fat spicy chicken sausage.
But this is the original recipe.
Actually...venison or buffalo would be good, too.
I followed a link of yours and made this tonight. I used beef. It was delicious even though it was a bit soupy. I'll add less liquid next time and give myself more time to cook it down.
and as M. Brillat Savarin says, "The discovery of a new dish does more for human happiness than the discovery of a new star."
Yeah...you have to really cook down the sauce and the cornstarch is key. The first time I made it I did the same thing. As I said, I typed the recipe verbatim from the book...
It's good with cilantro in it, too. Not as authentic, but yummeh.