SC - REC::::A ROAST OF MEAT & a question
lilinah at earthlink.net
lilinah at earthlink.net
Wed Oct 4 10:15:00 PDT 2000
Phillipa asks:
>Does the green coriander refered to in this recipe mean cilantro leaf or the
>coriander spice (little balls) that I have in my spice rack?
Here's what i know:
>A ROAST OF MEAT
>(Western Islamic, 13th c. Andalusian p. A-38.)
>From Cariadoc's Miscellany. Copyright © by David Friedman, 1988, 1990, 1992
>
>1 1/2 lb lamb or beef
>3 small onions = 3/4 lb
>2 15 oz cans chickpeas
>1 t salt
>spices:
> 1/4 t cumin
> 1/2 t coriander
Coriander seeds, the "little balls"
> 1/2 t cinnamon
> 1/4 t black pepper
>3 T olive oil
>1/4 c green coriander, pressed down
cilantro - fresh leafy greens
>1/8 t more pepper
>1/4 t more cinnamon
>
>Roast meat and cut into about 1/4" by 1/2" pieces.
>Slice onions.
>Put chickpeas, onion, spices, salt and oil in a pot and cook over moderate
>heat, stirring, for 10 minutes, turning down the heat toward the end as
>it gets dry;
>Add meat and cook one minute,
>Add green coriander and cook another minute, and turn off heat.
>Sprinkle with pepper and cinnamon
>Serve
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