In article >,
wrote:
>On Mon, 14 Feb 2005 11:35:00 GMT,
>(Phred) wrote:
>
>> One of the blandest meals I've ever had was on a flight home from the
>> big smoke some years ago.
>
>What or where is the "big smoke"????

Brisbane, the capital of the fair State of Queensland (formerly known
as the Sunshine State, now officially the Smart State [cringe]
courtesy of our current smartarse Premier).

Mind you, it's only relatively a big smoke. In fact, I heard a bloke
on ABC Regional Radio just the other day saying it is still only a big
country town. It certainly had a country town atmosphere when I was
at UQ years ago; but when I went down last year the Sunday arvo
traffic was what I would have called peak hour 40 years ago!

ObRecipe, stolen from:
<http://www.thisisbradford.co.
uk/bradford__district/curry_guide/brisbane_lamb.html>

Brisbane lamb curry
===================
Contributed by Kathleen Parker, formerly of Bradford and now of
Queensland, Australia

Ingredients:
1kg boneless diced lamb (preferably Australian)
100g Ghee
2 onions peeled and sliced
4 cloves crushed garlic
15g chopped fresh ginger
1 piece bruised lemon grass
5ml fish sauce
5g salt
30g coriander powder
20g cumin powder
5g chilli powder
20g turmeric
4 cloves
4 pods cardamom
750g chopped tomato
1/4 bunch chopped fresh coriander

Method:
Fry the onions, ginger and garlic in the ghee until lightly browned.
Add the lamb and spices and cook until the lamb is brown.
Add the remaining ingredients except for the fresh coriander.
Simmer until the lamb is tender.
Finally mix in the fresh coriander just before serving. Serve with
plain boiled rice and natural yoghurt.

Cheers, Phred.

--
LID