Beef Curry
Jun. 12th, 2004 02:39 pm![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
baisleac.livejournal.com posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
shire_kitchenWe had half of a steak left that would only feed one of us so I used it to make a curry that would feed both of us. ::smile:: It turned out really yummy so here ya go.
What are y'all's opinions on Hobbits and Curries? Do you think they had access to the spices or possibly had alternates? ::is curious::
Ingredients
1 small onion, chopped (approx. 3/4 c.)
1 med. bulb garlic, minced (approx. 2.5 T)
1 med. tomato, finely diced (approx. 1/2 c.)
8 oz. steak, cut, pre-cooked (ours was grilled with garlic salt)
1/2 c. butter
1 T Baharat
1 T Khmeli Suneli
2 T Madras Curry Powder
1 tsp Sumac
1/2 c. sour cream
Sautee onion and garlic in 1/4. butter over med-med/high heat until onions are soft and translucent.
Add Spices and the rest of the butter, stirring gently as the butter melts.
Add steak and tomato, mix well.
Reduce heat to low, cover and let simmer for 10-15 min., stirring occasionally.
Remove from heat and stir in sour cream.
Serve over rice.
Total time: approx. 25-30 min.
Just for the heck of it: When I remember to write as I go it looks something like this. ::grin::
Oh... P.S. This is very very VERY mild. If you like spicy curries you'll want to add a pepper sauce, piri piri, chili powder, etc.
P.P.S. I get most of my spices/blends at World Spice Merchants and they do mail order. ::smile::
What are y'all's opinions on Hobbits and Curries? Do you think they had access to the spices or possibly had alternates? ::is curious::
Ingredients
1 small onion, chopped (approx. 3/4 c.)
1 med. bulb garlic, minced (approx. 2.5 T)
1 med. tomato, finely diced (approx. 1/2 c.)
8 oz. steak, cut, pre-cooked (ours was grilled with garlic salt)
1/2 c. butter
1 T Baharat
1 T Khmeli Suneli
2 T Madras Curry Powder
1 tsp Sumac
1/2 c. sour cream
Sautee onion and garlic in 1/4. butter over med-med/high heat until onions are soft and translucent.
Add Spices and the rest of the butter, stirring gently as the butter melts.
Add steak and tomato, mix well.
Reduce heat to low, cover and let simmer for 10-15 min., stirring occasionally.
Remove from heat and stir in sour cream.
Serve over rice.
Total time: approx. 25-30 min.
Just for the heck of it: When I remember to write as I go it looks something like this. ::grin::
Oh... P.S. This is very very VERY mild. If you like spicy curries you'll want to add a pepper sauce, piri piri, chili powder, etc.
P.P.S. I get most of my spices/blends at World Spice Merchants and they do mail order. ::smile::
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Re: Hobbits and spices
Date: 2004-06-12 03:23 pm (UTC)Not that I have any good answers yet, mind you.
no subject
Date: 2004-06-13 01:34 am (UTC)That's a very good question. I've been wondering about that myself. My opinion is that they probably had a lot of herbs and some spices, though not all necessarily the same ones we use nowadays.
I visited a few "old-fashioned" herb gardens (in museums and such) and it amazes me how few of those herbs I knew. And some I did know, but never realised they could be used for cooking.
no subject
Date: 2004-06-13 08:02 pm (UTC)What are y'all's opinions on Hobbits and Curries? Do you think they had access to the spices or possibly had alternates?
Just for fun, my own personal opinion about where the hobbits get certain spices, coffees, etc. is through trade with the dwarfs. Dwarfs did a lot of travelling and would have picked up some of the more exotic spices as well as coffee, chocolate, etc. from human kingdoms in the more southern regions of Middle Earth.