Melba's Jammin' > wrote:
> (Victor Sack) wrote:
>
> > Chanakhi
> > Lamb and Vegetables baked in an Earthenware Casserole
>
> Sorry, Sweetpea, but I don't see much hope for this dish from my
> kitchen.
What a shame! :-(
> 1) I don't have an unglazed eathernware casserole; 2) Rob
> hates cilantro; 3) he won't eat eggplant, either. :-0(
Divorce him at once!
> Sounds
> pretty good to me, though. What do you recommend as a substitute for an
> unglazed earthenware casserole with a tight-fitting lid?
1) For most any other dish, substitute any other oven-proof casserole.
For chanakhi, though, nothing but a clay pot would suffice, even if only
because the dish is named after just such a pot... 2) For cilantro
substitute parsley (which is already present in the dish), as well as
basil; 3) for eggplant there is no adequate substitute, but try some
kind of pumpkin or squash... at least the texture will be somewhat
similar... or leave it out altogether... :-(
Earthenware pots are some of the very best vessels for the stew type of
dishes available - and the most ancient kinds of such vessels, too. It
is worth owning at least one - it will open up one's horizons in more
than one direction... You could make, for example, Alsatian baeckeofe
which is traditionally cooked in a clay pot. Most recipes call for
mixed meat, but lamb (for example shoulder) only can be used, too. No
cilantro or eggplant in the dish.
Bubba