Beef Bhuna - MJ pg 39

Not bad, but not really spectacular either. Not sure I'll be cooking it again in a hurry. It was a little lacking in flavour and coupld have doine with knocking the amount of spices up a notch. I'd put another 25% on top of everything if I was cooking it again. I put three dried birds eye chillis in and it wasn't that hot at all.

If you add the 250ml of water then you're going to be reducing for quite a while. I ended up taking the lid off when I was simmering but it was still another half hour or so before it was down to a thick consistancy.

So overall it was ok, but for my money needs a few more spices to up the flavour.

Liz Subhrice

So named after the friend who gave me the recipe.

Ingredients:

1 onion
Olive oil
A handful of cumin seeds
Salt
One cup of rice
1 3/4 cups of water
Half a cup of frozen peas

Wash the rice, then drain and leave on the side.

Finely chop the onion into half rings and fry in the olive oil until slightly browned. Add the salt and cumin seedsk and fry for another minute then add the peas. Stir until the peas have defrosted then add the rice. Stir constantly until you feel the rice starting to stick to the bottom of the pan, at which point add the water. There should be about enough water to cover your thumb nail.

Bring to the boild and loow to boil for about a minute. Use a tea towel or some foil to cover the inside of the pan lid, turn the heat down to a simmer, and put the lid on the pan. The rice should cook in 10-15 minutes.

Fiday night curry will be page 70 Curry bible
Sri Lankan beef .It's in the crock pot and looking good.