英倫食旅

2012.12.01-12.07

上禮拜的餐桌都在清除R先生生日趴留下的各式咖哩，本來以為會吃得很膩但是實上我們兩個倒是很能接受每天吃咖哩的日子，真得很好養的二人組，當初為了讓做菜方便我有稍微將生日趴要煮的菜色稍之食譜稍微整理了一下，不過是英文版的，大家有興趣就做做看囉，另外因為當初要做很多道菜所以沒拍照大家就用一下想像力囉。

首先上菜的是這次最快吃完的巴基斯坦肉丸咖哩，這咖哩因為有加了番茄，醬汁帶點酸甜味，而且因為使用的香料關係我覺得帶點煙熏味，另外因為我冰箱剛好有罐已經開的荸薺所以我也把它切切加進去，讓肉丸多點口感，不知道這樣是不是就變成Fusion Food了。

巴基斯坦肉丸咖哩

Meatballs in a curry sauce(Kofta Curry)( Pakistan )

食譜來源:Madhur Jeffrey’s Ultimate Curry Bible

Serve 6

Ingredients:

For the meat balls

675g minced beef or lamb
1 medium onion, very finely chopped

2Tbsp ground coriander  
 1Tbsp ground cumin

2   cloves garlic, peeled and crushed to a pulp
3" piece fresh ginger, peeled and finely grated

1tsp cayenne pepper   '
4tbsp finely chopped coriander leavesps

1 tsp salt  
1 egg lightly beaten

Fresh ground black pepper

For the sauce

3” piece fresh ginger, peeled and chopped

5cloves garlic, peeled and coarsely chooped

2 fresh hot green chillies, coarsely sliced

4tbsp olive oil    

2 medium onions, peeled and finely chopped

2 medium tomatoes, chopped  
1tbsp tomato puree

11/2 Tbsp ground coriander   
1/4tsp ground tumeric

1/2-1 tsp cayenne pepper    
11/4tsp salt

1.2L beef stock or water
2 sticks cinnamon about 3” long

4 whole big, black cardamom pods 
2 bay leaves

5 whole cloves
4 black cardamom pods

4 whole cardamom pods
10 black peppercorns

Method

1.Put the meat in a bowl, add all the remaining ingredients for the meat balls, mix well and form 4cm ,1 1/2 meatballs to the bowl or place on a large plate. Cover with cling film and refrigerate over night..

2. Put the ginger garlic, green chillies and 4tbsp water in a blender. Blend until you have smooth paste.

3. Pour the oil into a wide, preferably non-stick, lidded pan, Set over a medium-high heat. When the oil is hot, put in the onions. Stir and fry them for about 5 mins o until they turn brown at the edges. Add the paste from the blender. Stir and fry it for a minute. Put 2tbsp of water in the blender, swish it around and pour this, too, into the pan. Also put in the tomatoes, and fry them, stirring at the same time, until they begin to give up their liquid and the sauce starts to thicken. Add the tomato puree and stir for a minute. The tomatoes should begin to brown. Add the tomato puree and stir for a minute. The tomatoes should begin to brown. Add the coriander, turmeric, cayenne and salt. Stir for a minute. Add the stock or water and bring to the boil.

4. Meanwhile, tie up the cinnamon, black cardamom, bay leaves, cloves, cardamom and peppercorns in a piece of muslin and drop it into the sauce. Once the sauce is boiling, cover it, reduce the heat and let it simmer gently drop in all the meatballs. Shake the pan, spoon the sauce over the meatballs, and bring to a simmer. Cover and simmer gently for 40 minutes, turning the meatballs gently now and then. If the sauce thickens too much and squeezing all  the juices back into the pan, before serving.