Wednesday, May 23, 2007

NOTE TO SELF - write down your *%@# passwords

I've been really ignoring you blog, not intentionally, just through my own lack of organisational skills. You see, I forgot my logon and password, and even though I made several half hearted attempts to remember it in the past few months, I thought "what's the point?", nobody reads it anyway. But today I have time on my hands, for a change, and I actually DID remember your logon.

I'll fill you in on what's been happening in the last 5 or so months. Lots of cooking of course, but a memorable moment was being introduced to
Bunny Chow by my dear friend Yogie from South Africa, now residing in Australia. Bunny Chow is a loaf of bread, with the middle scooped out, and filled with a curry of any type. Yogie's curries are notoriously hot, hot, hot due to her Indian ancestry, but for the sake of avoiding tongue transplants, I need to tame mine down a bit to suit the family. When I first witnessed a couple eating one of Yogie's Bunny Chows, the guy had beads of perspiration pouring out of his forehead and his face was as red as a tomato. I thought he was going to breath flames.

Any shape loaf can be used, but I made a round pipe loaf for my first attempt at a Bunny.

Any favourite curry recipe can be used, but a lamb curry is preferable.

This is one from Recipezaar #27864

700 gms or 1.5 lb diced lamb or chicken, trimmed of fat and cut into 1" pieces
1/4 cup vegetable oil
2 bay leaves
1 black cardamom pod
1 10 cm or 2" cinnamon stick
10 peppercorns
4 whole cloves
1 1/2 large onions, finely chopped
1 tablespoon fresh ginger paste
2 teaspoons minced garlic
1 green chile pepper, chopped (optional)
1/2 teaspoon turmeric
2 teaspoons corriander powder
1 teaspoon cayene pepper (optional)
1 1/2 teaspoons garam masala
1 cup diced tomatoes
1/3 cup plain yoghurt
2 tablespoons chopped fresh cilantro/corriander leaves

Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
Stir in the ginger paste, garlic, chile pepper, and lamb.
Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tbsp water.
Add diced tomatoes, and cook for 5 minutes, stirring frequently.
Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
Lower heat.
Whisk the yogurt with a fork; and add to the pot slowly.
Then cook until meat is done to your liking and sauce is thickened. Slice pipe loaf in half and scoop out inside. Reserve this part for dipping. Add curry and garnish with fresh coriander.

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