Sounds like a wonderful day ahead - though by the time I write this, you're probably in the thick of it. I'm playing hooky from church this morning too, which is a no-no for Lutherans, since it's Reformation Sunday. I discovered yesterday through the warning of my sister, thank goodness, that I have a houseful coming today to give me a "surprise." I've never been big on those types of surprises - you know the ones - where you're still in a sweatsuit at noon and haven't shampooed, the house looks like a bomb hit it, and you're doing something embarrassingly unproductive like watching American football and reading a book at the same time (my typical Sunday afternoon vegetative state, well, except for the didn't shampoo part).
Enjoy the day putzing in your kitchen and your evening with your guests - it sounds like there will be good food and good company!
What sort of peppers are your "green peppers?" Our groceries here have a lot of varieties.
Have you tried making this with ground lamb? My favorite grocery store sells ground lamb and it would make this faster, but I wonder if the texture would be off?
These sound great! Thanks for posting the recipes.
The green chillies are like the top one in this photo - small and rather potent. When we talk about 'green peppers' here, as opposed to chillies, we generally mean this sort, which aren't hot at all.
I haven't tried making this recipe with ground lamb, though I do have various recipes for 'keema' which do use ground lamb - I reckon for this particular recipe, chunks of meat are best (and you could use diced beef instead of lamb).
Ah, the images make much clear. "Chilies" and "peppers" are frequently interchanged here. The pepper you posted is what we'd call a bell pepper. Since green was the only kind you could get for a very long time, if you want any of the other color variants, you need to specify red bell or yellow bell. In California at least, the chili section of the market can be quite large. Between the Hispanic population and the Asian population, we are wealthy in chilies! And this is a very good thing!
We have several Indian cookbooks. Himself makes a lot of curries and biriyanis as well as the closest we can get to tandoori without the tandoor. However, we've sort of locked into a small recipe span and being shown new ones is a good thing!
I've just done the cook's obligatory taste test on it, and it is rather good :-) It should serve 4-6 people, depending on appetite and how many other dishes there are. There's 6 of us this evening, and I sincerely hope there's a bit left for tomorrow tea as well.
*cries* But the boy won't eat lamb. . . or beef. . .
I do have that lovely Indian chicken recipe you gave me though, and I've never made it. Mostly because of the chilie question, which I see you've answered below. Our grocery has a ton of peppers, but they're all known by Spanish names - serrano, jalepeno, habenero. . . am guessing these are serrano?
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So do I, and jarred 'lazy' chillies instead of chopping my own. Life is too short. ;-)
I'll try the egg curry sometime this week. It sounds delicious.
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It certainly is!
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Enjoy the day putzing in your kitchen and your evening with your guests - it sounds like there will be good food and good company!
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The food cooking is almost half done, and I have the house to myself again, so all is well :-)
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Have you tried making this with ground lamb? My favorite grocery store sells ground lamb and it would make this faster, but I wonder if the texture would be off?
These sound great! Thanks for posting the recipes.
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I haven't tried making this recipe with ground lamb, though I do have various recipes for 'keema' which do use ground lamb - I reckon for this particular recipe, chunks of meat are best (and you could use diced beef instead of lamb).
Shall I look out a Keema recipe for you?
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We have several Indian cookbooks. Himself makes a lot of curries and biriyanis as well as the closest we can get to tandoori without the tandoor. However, we've sort of locked into a small recipe span and being shown new ones is a good thing!
And now I'm hungry. Drat.
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I do have that lovely Indian chicken recipe you gave me though, and I've never made it. Mostly because of the chilie question, which I see you've answered below. Our grocery has a ton of peppers, but they're all known by Spanish names - serrano, jalepeno, habenero. . . am guessing these are serrano?
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