Interesting method. I would have chopped the onions. browned them in the pan with a little olive oil, then browned the meat, then chucked in all the veges and braised them for a bit, then add the water and spice, bring to a boil then simmer for a few hours.watt price tully wrote:Marinating chicken thighs with bone left in with:
Garlic, ginger, chilli, cumin, smoked paprika, fresh mint, fresh coriander, salt, pepper, lemon juice & yoghurt. In the fridge overnight.
For baking this evening with salad & veg.
Also a soup with no fat but tasty as (making it this arvo):
Onion, oyster-blade steak or any blade steak (that one you can cook over time), water, carrot, zucchini, small parsnip, celery, fine barley, salt, pepper & dill.
Slice the onion & line the bottom of the soup pot with the onion then lay the steak over the onion & put it on the lowest heat for about 30 - 40 minutes with lid on. Later add water, diced vege's & condiments (not dill - save till later). Can add chicken stock powder (massel's powered is a good one)
After one hour or more take out the steak & cut into edible size chunks. Then add dill - lots of it chopped up.
Make sure you rinse the barley well before using. Like a good curry, it gets better the longer it's cooking / waiting e.g. tastes better the next day.
Yummy
What's the logic behind warming the onion and steak for an hour?