2 Tbsp olive oil
1 medium onion, chopped finely
1 clove of garlic, chopped finely
1 lb ground lamb
1/4 tsp cayenne pepper
2 tsp ground cumin
1/2 tsp cinnamon
1 cup beef stock (I used chicken because I was out of beef)
2 medium tomatoes, chopped finely
1/3 cup chopped fresh mint
2 Boboli individual pizza crusts
yogurt
Preheat oven to 400. In oil in frying pan, cook onion & garlic until soft. Add lamb and cook until browned. Add spices and stir until well mixed. Add stock and tomatoes and cook over medium heat until most of the liquid is evaporated. Stir in half the mint.
Spread on pizza crusts and bake for 12 minutes. Drizzle yogurt over top and sprinkle with remaining mint.
Image by mohammadali
By My Mom..
با عرض پوزش ازان دوستانی که اÙکان پخت و خرید این پلو سنتی ر٠ندارن
Clothes Washing the Dish Towels
Image by molossus, who says Life Imitates Doodles
4" x 6.25" Lama Li Thick journal. Boy! The paper in this journal is really going to take some getting used to!
I meet a lot of interesting friends from my blog, especially my friends who live in Irvine, Orange County. Recently, I connected with Reem of Simply Reem. After many email exchanges, I finally met her in person. Reem is so sweet; she came to support my cooking demo at Macy’s and bought me a nice bouquet of flower. Simply Reem is a blog about cooking, home/garden and more. I simply adore Reem’s homey recipes on Indian cuisine. Today, she teaches us how to make Indian chicken curry with dried roasted spices, a family Recipe that she learned from her mother. Enjoy and don’t forget to check out Simply Reem.
I want to start by thanking Bee for giving me opportunity to share my recipe on Rasa Malaysia. Rasa Malaysia is an excellent blog which brought Asian food and cooking to a new platform. I have been a sincere follower and fan of Bee and her beautiful space even before I started my blog. Every craving of Asian food from Noodles to Laksa bought me here, a place where I could find it all and learn. It is truly an honor for me to be here today. Thanks Bee!!
For me there are few things as reassuring as a bowl of hot steamy curry dish with some rice or bread. I remember no dinner in my parents home was complete without a curry dish; it always faithfully made its way to the dinner table in some form or the other. Every season has its own version of curry dishes to be enjoyed with your family and friends. Even though curries are a part of me but for a very long time I feared making one of my own. It wasn’t so much the procedure or precision that kept me from simmering my own curry but rather a fear of not being able to live up to my own expectation. Finally, after a long wait I did make curry and I have never looked back since.
Before we move on let me tell you that the word curry itself is one of the most misunderstood culinary term. Curry literary means a “dish with a sauce,â curry is not a dish by itself. You add the name of the key ingredient before curry and voila you have the name of the dish…Chicken Curry, Mixed Vegetable Curry, Lamb Curry and so on. Adding a spoon or two of store bought curry powder to a dish is far from anything authentic. A true home-style Indian curry is a beautiful symphony of simple flavors and spices. They are not only delicious but really healthy; nothing like the ones you are usually served at restaurants loaded with fat and spices. Simmering gently, bringing all the flavors from herbs, spices and vegetable/meat/chicken/fish together in a form of a delightful dish, curries can be a part of any meal; making it more delicious and enjoyable.
Moving on, the recipe of “Indian Chicken Curry with Dry-Roasted Spices” I am sharing today is a delightful and absolutely delicious chicken curry you will find in many Indian kitchens. It is really easy to make; the addition of roasted spices at the end of the cooking makes it even more delicious and add a wonderful rich color as well as divine aroma to the dish. So here you go, enjoy!!
Once more Thanks Bee for having me here.
(Click Page 2 for the Indian Chicken Curry with Dry-Roasted Spices Recipe)
Image by KennethMoyle
Sprouted shallots and cipollini from the grocery store discount rack waiting for Mothers’ Day – the traditional date after which it’s safe to put things in the ground hereabouts.
Second time playing with my 50-cent light box – doubled the filtering, doubled the light intensity and then some.
I took my camera to the grocery store and had some fun with it. The produce guy gave me a funny look but I just told him that he had done such a nice job arranging everything that it looked beautiful. I’m sure he still thought I was a bit strange!
Image by Brian Warren
Uploaded for Garrett’s My Day, Yesterday "photo" group. I shot 31 minutes of footage that I had to weed down to 90 seconds. Whew. Worth the effort, I think.
The only rule that you can’t add any music or anything, only what’s recorded via the camera.
Shot using my D90 with 50mm f/1.8 prime. That’s it.
caramel chocolate bar
Image by ginnerobot these flowers came with a side of chocolate. YUM
Image by Parker Michael Knight SilverLakeJubilee on Saturday May 22, 2010 – Sunday May 23, 2010 on Myra Avenue between Fountain and Santa Monica Blvd in East Hollywood/Silver Lake area. Event drew many talented musicians/bands and 30+ food vendors and craft vendors to the area. It’s a huge bloc party, well organized, and fun event. I parked at the parking one street over and made it really easy to find my way to the event. It took me 3.2 hours to go through everything and everyone. Tommy Kim and I photographed roughly 3000 photographs between two of us together as a team.
Image by Parker Michael Knight
Silver Lake Jubilee on Saturday May 22, 2010 – Sunday May 23, 2010 on Myra Avenue between Fountain and Santa Monica Blvd in East Hollywood/Silver Lake area. Event drew many talented musicians/bands and 30+ food vendors and craft vendors to the area. It’s a huge bloc party, well organized, and fun event. I parked at the parking one street over and made it really easy to find my way to the event. It took me 3.2 hours to go through everything and everyone. Tommy Kim and I photographed roughly 3000 photographs between two of us together as a team.
Would you like a BLT?
