Thanksgiving will soon be upon us. If you are looking for a place to go this year, there are plenty of choices where the turkey is king, but not the only bird at table. Restaurants throughout DC are preparing dinners with a wealth of culinary offerings.
Take a virtual trip to Lima, Peru without leaving Houston. Eater Houston's Chef of the Year 2011, Roberto Castre, is offering a six-course tasting menu which includes his ceviche mercado, a passionfruit tiradito, duck confit over cilantro rice, veal osso bucco on puree of purple potatoes, braised lamb stew accompanied by Peruvian style risotto, and a delectable chocolate hazelnut custard with white chocolate and pisco.
Tuck Shop's principal selling point is their pies; meat pies, "chook pies" (chicken, ham, leeks in white gravy), lamb shanks in slow cooker and vege pie, vegetable pie, Thai green chook curry pie, and the Guinness steak and mushroom pie, as their principal foods. They also have daily specials, rolls, sangers (sandwiches) salads, sides, and dessert. Moreover they serve breakfast at Tuck Shop, "the Aussie way with locally raised/organic eggs." While I hope there are no egg farms in the East Village, I might not put it past neighboring Chinatown.
Many restaurants have one curry cooking process. They will often boil the meat in quantity and keep it frozen so that when they have an order for lamb curry they will take the meat from the freezer and put it in the pan, add the ingredients and cook for ten minutes till it is done. This is still a curry, and it will have the same taste at all times.
Thai curry is so spicy and delicious that no one can forget it's taste. The secrets of this dish is totally depends upon it's natural ingredients. For additional taste, you can also add coconut milk and curry paste in Thai curry to make an extra taste. You can find high quality curry products in Asian stores and grocers. Thai food offers many kind of dishes flavored with spices , steamed rice, coconut milk available at different region of Thailand. You will find this dish at every street corner at Thailand.
Thai green curry and Thai red curry are the most liked curried lamb. Thai curried lambs are easy to cook and cheap. The main thing that is used in Thai curry is the curry paste. The main ingredient of any curry is the curry paste you can purchase it from market or make it at home. If you want to save time then you can purchase it from market but if you want to cook authentic curry then you can prepare it at home. The main ingredient that is required to make authentic curry paste are fresh coriander seeds, coriander roots, cumin, peppercorns, lemongrass, zest of lime, garlic, green chillies, black paper, piece of galangal, peeled and chopped them, shallots and shrimp.
These (Turkish) Mediterranean delights are more vegetable and grain based. Where as my favored Greek dishes have easy lamb curry and cheese. I was intrigued and in a hurry so I decided to get a carry out of the spinach pie and the falafel dinner.
Use this recipe more as a guide than as a set-in-stone recipe. Cauliflower really works well as a receptacle for the strong spice flavors in this dish, but really a whole host of veggies work be great in this curry recipe. Potatoes? Zucchini? Butternut Squash? Lentils? Peas? All great choices. Also, let these spices serve merely as a guide. I like very spicy, very flavorful dishes, so I tend to go a little overboard when spicing my cauliflower curry. However, if you want to scale back the spice levels this dish will still be tasty.