Tuesday, June 9, 2015
Friday, June 5, 2015
12 Habits of People Who Look and Act Younger Than Their Age
12 Habits of People Who Look and Act Younger Than Their Age
http://www.rd.com/slideshows/habits-of-people-who-act-young/view-all/?trkid=soc
Thursday, June 4, 2015
Lamb Biryani
Mauritian Lamb Biryani
Yes, this recipe looks daunting, but to break
it down it’s really just lamb curry, basmati rice and extra onions. The
ingredient list may be long, but it’s mostly spices and herbs that
you’ll have on hand if you cook South Asian food on a regular basis.
Chef Russell Auckbaraullee, owner of Penthouse Catering,
created this Mauritian-style lamb biryani perfumed with saffron and
rose water. You can switch up the lamb for chicken or beef — just adjust
the cooking time.
Marinade:
2 tsp (10 mL) each: ground turmeric, ground coriander, paprika or pure chili powder, ground cumin
4 whole cloves
2 black cardamom pods (optional)
2 cinnamon sticks
2 tbsp (30 mL) each: chopped cilantro leaves, chopped mint leaves
2 to 2-1/2 lb (900 g to 1.1 kg) boneless lamb (shoulder or leg), cut in 1/2-inch (1-cm) pieces
1 cup (250 mL) plain yogurt
Lamb Curry:
1/4 cup (60 mL) canola oil
4 whole cloves
2 black cardamom pods (optional)
2 cinnamon sticks
2 large yellow onions, halved, thinly sliced
4 green Thai bird’s eye chilies, minced
1 tbsp (15 mL) each: garlic paste, ginger paste (or use puréed fresh garlic and ginger)
2 tbsp (30 mL) each: chopped cilantro leaves, chopped mint leaves
Rice:
3 cups (750 mL) basmatirice, soaked in cold water 30 minutes, drained
8 cups (2L) water
1 tbsp (15 mL) olive oil
2 tsp (10 mL) salt
1 tbsp (15 mL) cumin seeds
To finish:
1 tbsp (15 mL) canola oil
1 large yellow onion, halved, thinly sliced
1/4 cup (60 mL) warm water
1 g (0.03 oz) saffron
2 tbsp (30 mL) rose water (optional)
For marinade, in large bowl stir together
turmeric, ground coriander, paprika or chili and cumin. Add cloves,
cardamom pods if using, cinnamon, cilantro and mint. Add lamb. Massage
spices and herbs into lamb. Stir in yogurt. Refrigerate, covered, at
least 6 hours to overnight.
For lamb curry, heat oil in large pot over
medium. Add cloves, cardamom pods if using and cinnamon sticks. Cook,
stirring, 1 minute. Add onions and chilies. Cook, stirring, 5 minutes.
Stir in garlic, ginger, cilantro and mint. Cook 1 minute. Add marinating
lamb mixture. Cook, stirring often, until meat begins to brown and oil
begins to separate from “gravy,” about 15 minutes. Reduce heat to
medium-low; cover. Cook until lamb is tender, about 15 minutes. (You can
add water if mixture gets too dry.)
Meanwhile, for rice, in large saucepan,
combine rice, water, oil and salt. Bring to boil over high heat. Cook
until al dente (slightly undercooked), about 8 minutes; drain. Stir in
cumin seeds.
To finish, heat oil in small skillet over medium. Cook onion until browned, about 12 minutes.
In small bowl, stir together warm water and saffron. Let stand 5 minutes.
To assemble biryani, spoon rice over lamb curry in pot.
Pour saffron mixture over biryani. Scatter
browned onion over top. Cover pot with foil or clean tea towel and then
with lid. Turn to lowest heat. Cook 1 hour. Check to see if rice is
desired doneness. If not, recover and continue cooking 30 minutes.
Remove pot from heat. If desired, sprinkle
rice with rose water. Cover. Let stand 10 minutes. You can remove as
many cinnamon sticks, cardamom pods and whole cloves as you can or warn
people not to eat them.
To serve Mauritian style, carefully scoop top
layer of “white rice” to serving bowl. Carefully scoop rice mixed with
lamb curry to second serving bowl. Serve equal portions of white rice
and curry lamb rice to each person. (Alternately you can stir whole pot
together and serve.)
Makes about 8 servings.
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