Cuisine Addict

brown bean soup

2010-11-17T21:47:00.000-08:00

A Dutch dietary staple, brown bean soup, or bruine bonen soep is nutritious, filling and a cinch to make. A great mid-week meal for the whole family, it goes great with buttered brown bread.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients:

5 oz. smoked bacon, cubed (145 g)
1 tbsp butter
5 shallots, chopped
1 large carrot, diced
1 large leek, sliced in rings
1 tbsp ground paprika
3 lb. canned brown beans or pinto beans, drained and rinsed (1.3 kg)
12 oz. tomato puree (375 ml)
3 cups beef stock (500 ml)
2 bay leaves (fresh or dried)
Salt, pepper and ketjap manis or Worcester sauce, to taste
1/2 cup chopped celery leaves

Preparation:

In a large soup pot, fry the bacon in the butter. Add the shallots, carrot, leek and the ground paprika. Mix well. Now add the beans, tomato puree, stock and bay leaves.

Bring the soup to the boil and then turn down the heat to simmer for 15 minutes. Remove the bay leaves. Season to taste with salt, pepper and ketjap manis (or Worcester sauce) and then blitz the soup half smooth, using a stick blender or food processor. The soup should still have texture and not be completely smooth. Add the celery leaves right before serving.

Serves 4.

TIPS:

Dutch brown beans are also known as Swedish brown beans. If you can not find them, use pinto beans instead.

Add extra stock if you like a thinner soup.

Blueberry Cupcakes/ Muffins.

2010-11-15T21:02:00.000-08:00

A recipe for Blueberry Cupcakes/ Muffins. Follow the simple recipe instructions for Blueberry Cupcakes/ Muffins shared by other home cooking experts.

Ingredients

1/2 C Butter

2 Eggs

2 C Flour

1/2 Tsp Salt

1 1/4 C Sugar

1/2 C Milk

2 Tsp Baking powder

1 1/2 C Blueberries

Directions

On slow speed, cream butter and sugar. Add eggs one at a time and mix until blended. Sift dry ingredients and add alternating with milk.

Mash 1/2c blueberries and stir in by hand. Add rest of blueberries, whole. Fill muffin cups high and sprinkle with sugar. Bake 375 F, 25-30 minutes. Remove from pan carefully.

Lotte a L'Imperatrice

2010-11-15T20:42:00.000-08:00

This recipe is traditionally from the Poitou-Charentes coastal region of France. It incorporates 'Cognac' famous from this region and known worldwide.

If you cook this monkfish mould or Lotte a L'imperatrice you will have a wonderful starter (or main meal for a vegetarian) which will truly impress any guest!!

Top Tip You can also prepare this dish a day ahead as it tastes better the next day, serve at room temperature.

Monkfish Mould (Lotte a L'imperatrice)

Serves:- 6, Preparation time:- 40 mins, Cooking time:- 30 mins

Ingredients

* 2lb of fresh monkfish, (you can just buy the tail if you can't be bothered removing the bones)
* 1 litre of fish stock
* 5 large eggs, beaten
* 2 tablespoons of tomato puree
* a little butter
* small glass of Cognac
* small handful of freshly chopped tarragon
* pinch of cayenne pepper
* salt and pepper to season

Method

* place the monkfish in a pan with the stock and simmer gently for 20 minutes

* allow the fish to cool, remove bones and cut into same size pieces

* while preparing fish pre-heat your oven to gas mark 4 or 180 deg C

* butter your mould well then place the fish pieces firmly and evenly inside

* mix the beaten eggs with the tomato puree, Cognac, cayenne pepper, tarragon and a little salt and pepper

* pour over the fish in the mould.

* cook in the oven for 30 mins or until firm

* leave to cool and unmould

Tagliatelle with sardines

2010-11-15T20:25:00.000-08:00

INGREDIENTS:

- 1 mango
- 4 leaves of marialuisa
- 1 spoonful of chilli oil
- 8 Sardine fillets
- For the spiced oil:
- A spoonful of sesame
- A spoonful of red pepper
- A spoonful of ground nutmeg
- A spoonful of vanilla seeds
- A spoonful of ground aniseed
- 20ml of Sunflower oil

METHOD:
First prepare the vinaigrette by mixing all the spices together with the sunflower oil in an electric blender or thermomix. Then start with the mango by peeling it and then cutting it into slices of 2milimetres. Put the tagliatelle on to boil (Use quick-boil tagliatelle). Whilst the tagliatelle boils lightly fry the sardines. When the tagliatelle is done drain it and serve it on a plate with the mango and sardines dressing with a little chilli oil, mariluisa and the vinaigrette.

Indonesian Barbecued Shrimp

2010-11-15T20:14:00.000-08:00

Yield: 4 servings Ingredients
DIPPING SAUCE
1/2 c Peanut butter
1/2 c Water
1 tb Brown sugar; packed
1 tb Lemon juice
1/2 ts Salt
1/2 ts Red pepper sauce
1 sm Garlic clove; crushed
-----------------------------------SHRIMP-----------------------------------

1 1/2 lb Shrimp; peeled
2 tb Vegetable oil
2 tb Water
1 tb Lemon juice
1 ts Brown sugar; packed
1/2 ts Salt
1/2 ts Red pepper suace
2 Garlic cloves; crushed
Directions
Prepare dipping sauce by mixing all ingredients until smooth. Cover until serving time. Make a shallow cut lengthwise down back of shrimp; wash out vein. Mix remaining ingredients in medium glass bowl. Add shrimp; stir to coat with marinade. Cover and refrigerate at least 1 hour. Remove shrimp from marinade; reserve marinade. Thread shrimp on 6, 15" metal skewers, leaving space between each. Cover and grill shrimp about 4" from medium coals, 10-20 minutes, turning and brushing 2-3 times with marinade, until shrimp are pink. Serve with sauce, and if desired, lime wedges.

Ayam Goreng

2010-11-15T20:13:00.001-08:00

Ingredients
1 md chicken
1/2 c Tamarind water
1 tb Clear soya sauce
A pinch of chilli powder
1 ts Ground ginger
1 ts Ground coriander
1 Clove garlic, crushed
A pinch of turmeric
Directions
The name means simply 'fried chicken', and that is all it is. The marinade, however, gives it a characteristically Indonesian flavour. Marinate the pieces of chicken in this mixture for 2 hours, turning them from time to time. Strain the chicken, so that the marinade drips away from it. Then deep-fry the portions, 4 or 5 at a time. Chicken fried in this way is excellent with Nasi Goreng. [Nasi Goreng is fried rice. S.C.] Makes 4 servings.

Mung Bean Pudding

2010-11-15T20:02:00.000-08:00

Ingredients
1 kg mung beans (still in shell)

1 kg granulated sugar
3 tablespoons sesame seeds
1 tablespoon vanilla extract
24 servings Directions
Soak mung bean overnight, pick out all bad beans.
Remove shell/skin of the rest, let dry.
Dry toast sesame in a hot shallow pan.
Let cool.
Boil mung beans in a pot until tender, about 50 minutes to 1 hour.
Strain off water and process them into paste (using mortar, food processor).
Add sugar, mix thoroughly and leave for 1 hour.
Pour mixture into a large surface pan or pot and cook over low heat, stir constantly until it becomes a thick paste (thicker than mashed potatoes).
Mix in vanilla.
Spoon the pudding onto 6 small plates, press them down firmly.
Sprinkle sesame seeds on top
. Best served with green tea.

Lao Salad

2010-11-15T19:29:00.000-08:00

Ingredients
1/4 c Lemon juice
1/4 ts Chopped garlic
2 tb Fish sauce
3 tb Ground roasted peanuts
1/4 c Sugar
1/4 c Water-
Dash cayenne pepper
1 t Chopped coriander leaves
1-2 ea fresh red chilis-sliced
2-3 T chopped white onion
Directions
In a small sauce pan, cook sugar in water over med heat until it turns into a light syrup. Add all remaining ingredients, stir well. Let cool. Serve over salad.

Obe Ata

2010-11-15T12:57:00.000-08:00

INGREDIENTS

INSTRUCTIONS

3-4 fresh tomatoes and 1-2 bell peppers OR 16 oz tomato sauce and 6 oz tomato paste. (Bell pepper is optional)
Meat/Chicken/Fish
4 magi cubes
Palm oil if available, otherwise use vegetable oil
2 onions
Salt
Dry pepper
Water

Place the meat in a pot, add very little water (most meat produces water as it cooks), dice one onion in with the meat, add some salt, and cook the meat until it is almost tender.
If you are using fresh ingredients, grind the tomatoes and the bell peppers together. You can grind in another onion in with them if you wish.
Pour the blended tomato mixture (or the tomato sauce and tomato paste) into the pot with the meat. Also add the palm oil or vegetable oil.
Allow to cook for about 20-30 minutes, stirring constantly.
Add salt and dry pepper to taste.

Eat with any of the dishes that have 'soup' with them.

Salad-e Shirazi

2010-11-15T12:48:00.000-08:00

4 Servings

Ingredients :

4 medium tomatoes
2 small cucumbers
1 medium onion
3-4 tablespoons fresh lime juice
2-3 tablespoons virgin olive oil
200 grams fresh mint (or 1 teaspoon dry mint)
1/4 teaspoon salt
1/6 teaspoon black pepper

Directions:

Wash and peel cucumbers. Wash tomatoes and mint. Peel onion. Chop cucumbers, tomatoes, and onion very finely, and mix. Chop mint very finely and add. Add fresh lime juice, olive oil, salt, and black pepper.

Mix well and serve cool.

Russian Pelmeni

2010-11-15T12:36:00.000-08:00

Pelmeni are Russian poached pasties that have a meat filling. "Neighbours gathered after the frosts set in, having fun while pelmeni are being made in quantities running into the thousands. They are laid out on huge dough boards and carried outside to freeze, after which they are dumped into sacks like so many pebbles and stored away until needed..."

Ingredients:
2 c flour
1 c milk or water
1/2 tsp salt
1 tbsp vegetable oil
3 eggs
1/2 lb beef
1/2 lb pork
1 onion
salt and pepper to taste

Method:
1. Grind beef and pork twice in meat chopper. Then add chopped onion, salt, and pepper. To make mincemeat more tender and juicy, add a bit of milk. Reserve.

2. Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead on floured surface until dough is elastic.

3. Take some dough and make a "sausage" (1 inch in diameter). Divide into pieces (1 inch thick). Roll each piece so that each is 1/16 inch thick.

4. Take a glass or a cup (2 inches in diameter) and make rounds with it's help on the dough. Fill each round with 1 teaspoon of the mincemeat, fold into half-moons.

5. Pinch edges together and connect the opposite sides. Pelmeni can be frozen to be cooked later ( you can keep them in the freezer for a long time), or cooked immediately.

6. To cook pelmeni, boil a large amount of water, as they can stick to each other. Salt water. Carefully drop pelmeni into boiling water. Don't forget to stir them from time to time. Boil for 20 minutes.

5. Served with butter, sour cream or vinegar, and ketchup.

Beriani

2010-11-15T12:22:00.000-08:00

Ingredients
1 chicken, about 900gms ( beef/mutton )
1 tbsp poppy seeds
1 clove garlic
1 cup shallots - sliced
1 tsp curry powder
2 -- 3 tsps salt
2 chillies
1/2 coconut - grated
5 cm piece ginger
4 tbsps ghee
5 cloves
5 cm cinnamon stick
10 cashew nuts
10 almonds
450 gms long-grain rice
Directions
Cut chicken into 6 -- 8 pieces
Grind together garlic, ginger, chillies, poppy seeds, cashew nuts and almonds.
Heat ghee and fry cloves, cinnamon, shallots.
Add in the chicken pieces, 1 tsp salt, ground ingredients and curry powder.
Stir to mix and cook covered for 10 minutes.
Extract 1 - 2 cups coconut milk from coconut. Add in salt. Mixed with washed rice and cook it.
When the rice has absorbed all the milk, make a well in the center and put the chicken mixture.
Cover and allow rice to cook over very low fire.

Feijoada

2010-11-15T11:46:00.000-08:00

This dish became traditional all over the country. Since then, the dish was incremented with pork sirloin and sausages that transformed the menu in a famous entrée that everybody who visit Brazil have to taste. The following recipe is an easy-to-do version of Feijoada made only with pork tenderloin and sausages. This recipe is preferred for busy people that don't want to handle the salted pork ears, tails and feet found in the complete Feijoada.

Ingredients

1 lb of varied pork sausages (prefer smoked sausages)

1 lb of pork tenderloin

some slices of bacon

1 can of black beans (15.5Oz)

2 tbs vegetable oil

salt, garlic, chopped onions and bay leaves (bay leaves give a special taste to feijoada)

Directions

Feijoada is made with black beans and pork meats.
You can use a can of beans already cooked or learn how to cook dried beans.
Add black beans to a medium-sized pot with 2 tbs oil, salt, garlic, chopped onions and about 6 bay leaves.
Cook for about 15 minutes in med heat and set aside.
In a separated panfry, cook cubes of pork tenderloin and slices of bacon with salt, garlic.
Add all the sausages sliced and stir medium-heat until dry all the water.
Add the cooked meat to the pan with the black beans and your feijoada is ready!
Cook your feijoada more 10 minutes to meat soak in the black beans. You can add some pepper sauce to your feijoada at this point.
Hint: to make the feijoada creamy, liquefy 1/2 cup of black beans in the blender and add to the feijoada.

SERVE:
Before serving the "Feijoada", you can serve a caipirinha as an appetizer.
Feijoada is a main dish frequently served with white rice, collard greens and seasoned manioc flour (farofa).
To follow the "Feijoada", we serve orange segments as a dessert.
SERVING SIZE: 6 portions.

Asade Meat Grill

2010-11-15T11:27:00.000-08:00

Ingredients

Buy 1 lb. of meat per person
1 regular sausage (chorizo)
1 black sausage (morcilla)
1/2 kidney
1 stuffed intestine (chinchulin)
1/2 spiced meat covered with a fine membrane (pamplona)
1/2 spiced liver, also covered with membrane
1/2 provolone cheese

Methods
To start your fire: Buy “espinillo” logs for firewood.Make sure the logs are hard,dry and thin. It takes about 6 lbs.of wood for 4 persons. Place paper (old newspaper), then pine cones, then the firewood in the grate. If the fire is hard to start, place some meat fat on the wood to burn. Let it burn until it produces a good quantity of red embers. Meanwhile, clean the rack by placing over the fire and wiping it with oil. Remove from heat. Place red embers under the rack, then salted meat on the rack and then the rest of the barbeque, washed and pierced on a grill fork on the rack.

Place the cheese on an oiled iron pan and sprinkle with oregano. The cheese should receive more heat, since it will be served first. When the cheese is brown around the edges, it is done. Remove from fire and serve with fresh white French bread.

Meat Empanadas

2010-11-15T11:22:00.000-08:00

Ingredients

1/2 cup shortening
2 onions, chopped
1 pound lean ground beef
2 teaspoons Hungarian sweet paprika
3/4 teaspoon hot paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 tablespoon distilled white vinegar
1/4 cup raisins
1/2 cup pitted green olives, chopped
2 hard-cooked eggs, chopped
salt to taste
1 (17.5 ounce) package frozen puff pastry sheets, thawed

Methods
1. In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
2. Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
3. Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
4. Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.

Chicken in Sweet and Sour Sauce

2010-11-15T10:53:00.000-08:00

Ingredients :

250 gm diced chicken
1 tsp egg white
15 gm diced capsicum
15 gm diced tomatoes
15 gm diced onion
15 gm diced cucumber
15 gm diced pineapple
1 tsp chopped garlic

For the sauce :
2 tsp tomato ketchup
1 tsp white vinegar
1/2 tsp sugar
1/2 tsp salt
stock as required
1 tsp corn flour slurry. (250 g corn flour + 150 ml. Water)
10 g spring onion
500 ml oil
salt to taste

Method :

Marinate chicken (diced) with salt, corn flour and egg white.
Deep fry and keep aside
Heat oil in a kadhai and add the garlic and all the vegetables and toss
Add stock and the ingredients for sauce and cook for a minute
Add 1 tsp corn flour.
Coat the chicken with the sauce.
Garnish with chopped spring onion.

Enchiladas

2010-11-15T10:49:00.000-08:00

Ingredients :

For the dough :
1 teacup maize flour (makai-ka-atta)
¾ teacup maida
3 tsp oil
¾ tsp salt
oil for deep frying

For the stuffing :
250 gms (9 oz.) panner, finely chopped
1 onion, chopped
2 green chillies, chopped
salt to taste

For baking :
6 tbsp grated cooking cheese

For the hot sauce :
1 kg. (2¼ lb.) red tomatoes
6 red dry chillies
1 onion, chopped
¼ tsp ajwain
3 tsp sugar
2 tbsp oil
salt to taste

Method :
For the dough :
Combine the flours. Put the oil and salt to make a soft dough by using enough water.

For the stuffing :
Combine all the ingredients together.

For the hot sauce :
Soak the chillies in ½ teacup of water for 15 minutes.
Heat the oil in a vessel and sauté the onions for some time.
Put the tomatoes and the chillies (with the water) and cook till the tomatoes becomes soft.
Blend the mixture in a liquidiser and strain the sauce.
Put the ajwain, sugar and salt and boil for 10 minutes.

How to proceed :
Roll out the dough into thin rounds about 100 mm. (4") in diameter with the help of maida.
Prick lightly with a fork. Deep fry in oil very lightly.
Dip immediately into the hot sauce, fill with a little stuffing and place on a well greased baking dish.
Pour the remaining hot sauce and sprinkle the cheese over it.
Bake in a hot oven at 450ºF for 20 minutes.
Ready to serve hot.

Italian Cookie

2010-11-15T10:41:00.001-08:00

Ingredients:


6 large eggs
2 cups sugar
1 cup (1/2 lb) melted butter
2 tsp. anise extract or 1 tsp. anise oil
1 tsp. anise seed
7 cups all purpose flour
4 T. baking powder

Method :

In bowl of mixer, beat the eggs and sugar until light and fluffy, about 2 minutes.

Add cooled butter, anise extract or oil, and the anise seed. Stir in the flour and baking powder. Beat the batter until well combined and a dough-like consistency.

Form the dough into 1" round balls.

Heat the pizzelle baker. Place 2 balls of dough on pizzelle baker, close lid and bake for 35-45 seconds, just until very light brown and crisp. Remove from baker, form into desired shape or leave as is. Continue with remaining dough. Makes about 75 cookies.

Various shapes: Place a cooked and warmed pizzelle over a small glass to form a "bowl" of dough to fill with ice cream or berries.
Roll a cooked and warmed pizzelle into a tube to stuff with cream.
Roll a cooked and warmed pizzelle into a cone to fill with ice cream

Dood Peda

2010-11-15T10:36:00.001-08:00

Ingredients :
1 litre milk
¾ cup sugar
4 cardamom pods
Ghee for greasing thali

Method :
Heat milk on medium flame and allow it to boil.
Then stir constantly till it becomes semi-solid or khova is formed.
Mix sugar. Lower the flame.
Continue stirring till the mixture thickens and leaves the sides of the vessel.
Drop a sample of the mixture on a plate, and press between finger and thumb, when cool.
If it does not stick, remove from flame. Add cardamom powder.
Mix well. Take small part on the palm and shape into round balls.
Flatten a bit. Lay them on a plate smeared with ghee.
Store in a container, when cool.

Sabano Misoni

2010-11-15T10:19:00.000-08:00

This dish is called sabano misoni. It's a traditional Japanese mackerel dish cooked at home.

Ingredients:

2 fillets mackerel
1/2 cup water
3 Tbsps sake
3 Tbsps sugar
6 Tbsps miso
1 inch piece fresh ginger root, peeled and thinly sliced

Preparation:

Remove bones from mackerel fillets. Cut a fillet in half. Mix ginger slices, water, sugar, sake, and 4 tbsps of miso in a pan and put on medium heat. Add mackerel in the pan. Simmer fish for about 10 minutes on low heat, pouring the sauce over the mackerel. Add 2 tbsps of miso in the sauce at last and stir well. Stop the heat. Serve the mackerel with miso sauce.
*Make 4 servings

Mayonnaise-Salad

2010-11-15T07:45:00.000-08:00

This is another salad recipe that I want to share with everybody. The mayonnaise salad may be the simplest salad and probably everybody knows about it. However, I believe that someone out there might have never seen it. The first time I had this salad was in Kyrgyzstan, where Apa (my mother-in-law) use to prepare it as an accompaniment for her Kyrgyz-style fried macaroni.

Great combination of mayonnaise and vegetables.

As any other salad; vegetables especially cucumber really has refreshing effect to your body. This salad has a fresh, sweet (depending on the type of mayonnaise) and mild sour in its taste. It is really good to be eaten with something dry like a macaroni or bread.

Using the same basic ingredients, different people from different geographical location have different ways to prepare their food. All these variations may add colors into food selections. Do not afraid to try new thing as it may end up being your favorite.

Mayonnaise Salad Recipe

Serving: 3 persons

Ingredients:

2 large tomatoes; cubed

1 large cucumber; cubed

2 tablespoons mayonnaise

Salt and pepper for seasoning

Preparations:

1. In a medium bowl combine the cubed tomatoes and cucumber. Sprinkle some salt and pepper to taste. Add in the mayonnaise and mix them well.

2. Transfer into serving dish. Keep in refrigerator for 20 minutes as to keep it chill. Garnish with parsley/mint and lemon before serving.

source : dutaflavors.com

Plov (Rice Pilaf)

2010-11-15T06:59:00.000-08:00

Ingredients

1½ cups cooked rice
⅓ cup slivered almonds
2 garlic cloves, minced
½ cup dates, pitted and chopped
⅓ cup prunes, pitted and chopped
3 dried apricots, chopped
1 Tablespoon salt
½–1 pound ground lamb
1 teaspoon vegetable oil
1 onion, finely chopped

Procedure

Cook the rice according to package directions. Set aside.
Mix the lamb, almonds, fruits, onion, salt, and garlic in a large bowl.
In a frying pan, heat the oil over medium heat.
Brown the lamb mixture until lamb is no longer pink.
In a serving bowl, combine the lamb with oil and rice then mix.

Serves 8.

Lagman (Uzbek soup/sauce)

2010-11-15T06:02:00.000-08:00

This recipe turned out very close to how I remember my grandmother’s Lagman. Having grown up in Uzbekistan (Tashkent), we ate this somewhat often. I love the food of the region and I try to reproduce some of it now. There are many variation on Lagman, some have it really “dry” and more like a sauce, some have it more “wet”, like a soup. Our version is the more like soup one.

All the chopping and slicing is very much worth the effort.

Ingredients:

1lb lamb (cut into small pieces, about 1-inch cubes)

3 TBLSP of extra virgin olive oil or vegetable oil

2 medium onions (diced)

4 medium-large carrots (diced)

2-4 bell peppers (diced) [I used 2 really large red ones]

3-4 tomatoes (diced) [I used 1 14-oz can of diced tomatoes]

4 medium potatoes (diced)

8 cloves of garlic (finely chopped)

4-5 cups of stock [I used chicken stock but beef stock works absolutely great]

3 medium bay leaves

salt, pepper, coriander, and cumin to taste

Steps:

1. Saute the diced onion, carrots, and bell peppers.

Diced onion, carrots, and bell peppers

2. Add the lamb, tomatoes, and garlic. Let this mixture cook until the meat gets browned.

3. Add the stock and bring to a boil.

4. Add the diced potatoes and the bay leaves and simmer for at least 30 minutes.

Lamb, tomatoes, garlic, potatoes, and bay leaves

I add the salt, freshly ground black pepper, cumin, and corriander between each step. This way, the flavors can develop gradually and I can adjust as I go along. Also, you know your stove better than anyone, so adjust the cooking time to meet your stove’s capacity.

This must be serverd over noodles. I used spaghetti, but angel hair pasta works really well here too.

Lagman with Spaghetti

Lagman in kasa

Source : annasrecipebox.com