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ar
ar
5
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4
2
2
2
1
1
note
1
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1/2
1
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oz
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in
t
t
---
c
T
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Meat (1)
Oil
Onion
-- Spices
Cardamom pod (2)
Bay Leaves
Cloves
Cinnamon
Allspice
Peppercorns blk
Nutmeg (3)
Rosemary sprig
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Water
Salt
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Make: - (3-1/4 hr - 15 min work)
- Cut MEAT as required by the recipe.
- Place Meat in a pan with water to cover well. Bring to a full boil
for 1 minute. Pour out into a clean sink. Rinse meats well and drain. If
to be fried, dry well. Clean the pan.
- IF to be fried (usually for vegetable dishes, but check recipe)
fry with a little oil until lightly browned all over.
- Peel ONION and cut lengthwise into 4 wedges, leaving the root
on to hold them together.
- Crack open CARDAMOM PODS. Mix together all SPICES. Spices
can be put in a mesh tea ball to make them easier to sort out after
cooking.
- Place Meat, Onion, and Spices into a suitable
saucepan along with 7 cups WATER and Salt. Bring to a
boil, then simmer until Meat is tender (see Meats
for approximate times).
- Strain through a fine strainer, retaining the liquid. Pick out the
Meat and discard all other solids. Defat the liquid using your gravy
separator. You should have about 5 cups. If you have less, add Water
and bring back to a boil.
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