h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

To go in a lamb curry for one person? I recon about 200 G, there will be onion and probably mushrooms and half a green pepper, plus a few chilli peppers in it as well, and rice to go with it, but I ain't too sure on teh quantity of meat to order with my shopping Oh, its diced fresh lamb

I'd have thought 100g would be enough, will all the other stuff. I split a 330g pack of diced lamb into 4 portions for curries for my son & he's got a big appetite. Depends how much rice you do as well.

Hmm, well, guess I could always freeze down teh other half of the meat not used, for another day

If you've got enough ingredients, why not make a giant curry & freeze half of that?

Hay now theres an idea : Well, I reduced the quantity on the list to 150 G, so I'll see how that makes with the onion mushrooms, green pepper, coconut milk, corianda etc... Knowing me I'd probably just eat it all no matter how much I made *mumbles something about a diet*

Well, i went for 150 G of diced lamb, and when it arrived with my shopping I thought 'damn, that doesn't look half enough...' Well, I just made, and ate the curry, with the 150 G diced lamb, a smallish red onion, four or five medium sized mushrooms, a bunch of corianda, and a couple of fresh chillis, plus coconut milk, and curry paste it was really rather large especially with the rice Of course, I could have froze half of it down.... But I just ate it all and now I'm stuffed The lam was rather nice actually, and I'm trying to think of what else I could make with the diced lamb; unfortunately I've not at the moment, got an oven that works, so casseroles/stews would be tricky *thinks

Glad you enjoyed it

You can do stew type meals on the hob if it will turn low enough to simmer really gently. Or if you have a pressure cooker. I've got two but never used either

I thought about getting a pressure cooker years ago, but never did... I doubt I'd have ever used it very much if I had : the hob goes pretty low for simmer, work quite well I guess esp if I put the pan lid on to reduce evaporation Might be worth a go Of course, I want a new oven, but no one will sell me one well, they will, but I want them to fit it, and no one seems to want any money for doing that If I can't get the oven done son, I'll have no other alternative other than replacing the entire kitchen, just to get an oven that works and thats consumer choice Oh, rant over

I'm getting worried about that cat......

The cat, wasn't there again last night. three weeks now, since the first appearance of the cat sitting on top of the wheelie bin (asleep) as we returned from teh pub, then it just vanishes? I ask you, I mean, no loyality, so whats so good about other peoples wheelie bins? I had kangeroo sausages last night at the Kingstone for my dinner managed to crack a ton of jokes about Skippy the bush kangeroo, some of which, didn't get taken with quite the flipant disregard they deserved

Real kangaroo meat, hopping off the plate? I've had ostrich, but never skippy.

oastrich is another meet I've never (as yet ) had Though I did see an oastrich egg for sale when I was up in London... Didn't think I'd get it home without breaking it and it was huge...

Diced lamb?

How about a sorta satay?

Try this:

150g diced meat, fry in a little oil with a handful of peanuts and pine nut kernels. Add two or three tablespoons peanut butter (preferably crunchy), fry for a minute or two and add 100g or so of sweetcorn (and diced peppers if you like). Pour in half a pint 300cc milk, add one or two tablespoons honey or syrup, a teaspoon ground coriander (or fresh equivalent). Simmer for 15 minutes until sweetcorn is cooked.

Serve with rice like you would a curry.

Quantities are not terribly critical - I like to throw things in rather than measure them.

F

Mmm, sounds nice I'd need to buy in a tub of honey and peanut butter as I don't think I've ever had either in my kitchen cupboard I never generally measure stuff too furiously; I'll measure out 'half a cup' of rice, or a 'cup full' milk for making a cheese sauce, but most other things, butter/flour are just guestimated, or done by a 'couple of poons full' I'm sure thats the main reason why my tacos move between thermonuclear spicy and 'meety with delicate spice' flavours Well, probably going to have this beef steak tonight, probably just with a few boiled new potatos and a bit of salad, unless I get taken over by a desire to make something more exotic had a nice sandwich today for lunch,
grated up some bavarian smoked chedder, sliced up some leafy salad, mixed together, and then mixed into it a 'pouch' of fresh tomato mayo I got from teh supermarket, and mixed througher, and put in a tortylla wrap