Sunday, September 27, 2009
Cooked kharu gos, lamb with spices, for friends Elizabeth and Kimberly. Afterwards we watched ken burns' the national parks on pbs. These things went together. Kharu gos, available in a NYT recipe, is a small wilderness of spices. Cardamom pods, cinnamon sticks, cloves, and chopped dried chiles are first sauteed in a pan. (Austin Whole Foods offers a serious selection of dried chiles). Then after the onions and lamb are added you pour in coriander, turmeric, cumin, ginger, and garlic. The aroma is similar in some respects to indian curries I've made but sweeter and a little less home-invasive.
Posted by Graham at 11:17 PM