On 1 Oct 2006 18:30:41 -0700, " >
wrote:

>It's taken me a month (oy! where does the time go!), but I finally have
>the photos and recipes from my dishes and Steve's dishes from the WWT
>Minnesota cook-in over Labor Day weekend.
>
>Barb, Tammy, if you'd like to add anything to the page, please let me
>know.
>
>http://www.twosheep.com/blog/?page_id=470

Can you get Vanessa to post her bread recipe? That was TDF!


Afghani Qorma

6 tbs vegetable oil (don't skimp!)
4 medium onions, finely chopped
2 pounds chicken, cut up
1-2 tbs tomato puree (sauce -- I usually use more, I like it really
REALLY saucy, like me :-)
2 oz yellow split peas
1 tsp char masala (recipe below) (I usually use more, to taste)
1/2 tsp black pepper (again, I use more)
pinch red pepper (optional)
salt to taste


Heat the oil in a pan and add the chopped onions. Fry over medium to
high heat, stirring frequently until golden brown and soft. Add the
meat and fry again until the meat and onions are well browned. Mix in
the tomato puree and conitnue frying for a minute or two. Add 1/2 cup
water, split peas, and the spices and bring to a boil, then turn down
the heat and simmer until the meat is cooked and the split peas soft.
Add a little more water if necessary. The sauce should be thick and
oily. Serve with chalau (rice).


Char masala:
2:1:1:1 cinnamon; cumin; coriander; cloves

When I use 2 teaspoons of cinnamon and 1 each of the other, I have
only a little bit of the mixture remaining when the sauce tastes
"right" to me. This is the level of spice in which I was first
tasted the dish.