Heya Tammy,

I am fixing the Qorma today.

I had some boneless,skinless chicken legs, and I am using those. And
huge onions. The aroma was wonderful even before I added the tomato
puree and the spices.

Now, it is just heaven. I am letting it simmer in my Le Crueset. I
can barely wait til it is done!!!!!

Wish I could afford to buy that book....but you can bet it will be on
my ever growing list of cookbooks to buy once I am a bit more
solvent....

Christine

In article >,
Christine Dabney > wrote:

> Heya Tammy,
>
> I am fixing the Qorma today.
>
> I had some boneless,skinless chicken legs, and I am using those. And
> huge onions. The aroma was wonderful even before I added the tomato
> puree and the spices.

Where the H*** did you get boneless skinless legs? :-)
I can only get boneless skinless thighs and breasts... I'm jealous!

>
> Now, it is just heaven. I am letting it simmer in my Le Crueset. I
> can barely wait til it is done!!!!!
>
> Wish I could afford to buy that book....but you can bet it will be on
> my ever growing list of cookbooks to buy once I am a bit more
> solvent....
>
> Christine

Sounds yummy!
I'm doing chicken today too, but it's whole chicken thighs..... <sigh>
They were on sale.
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sat, 30 Sep 2006 14:40:00 -0500, OmManiPadmeOmelet
> wrote:

>In article >,
> Christine Dabney > wrote:
>

>> I am fixing the Qorma today.
>>
>> I had some boneless,skinless chicken legs, and I am using those.
>Where the H*** did you get boneless skinless legs? :-)
>I can only get boneless skinless thighs and breasts... I'm jealous!

I got them in California...over in the LA area. I transported them
back here to NM frozen, when I got the last of my stuff from my cabin
in Idyllwild.
I figured it was about time to use them up....

Christine

In article >,
Christine Dabney > wrote:

> On Sat, 30 Sep 2006 14:40:00 -0500, OmManiPadmeOmelet
> > wrote:
>
> >In article >,
> > Christine Dabney > wrote:
> >
>
> >> I am fixing the Qorma today.
> >>
> >> I had some boneless,skinless chicken legs, and I am using those.
> >Where the H*** did you get boneless skinless legs? :-)
> >I can only get boneless skinless thighs and breasts... I'm jealous!
>
> I got them in California...over in the LA area. I transported them
> back here to NM frozen, when I got the last of my stuff from my cabin
> in Idyllwild.
> I figured it was about time to use them up....
>
> Christine

Ok, I'm still jealous. <lol>

Granted, I have purchased cheap hindquarters and made my own.......
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sat, 30 Sep 2006 13:31:02 -0600, Christine Dabney
> wrote:

>Heya Tammy,
>
>I am fixing the Qorma today.
>
>I had some boneless,skinless chicken legs, and I am using those. And
>huge onions. The aroma was wonderful even before I added the tomato
>puree and the spices.
>
>Now, it is just heaven. I am letting it simmer in my Le Crueset. I
>can barely wait til it is done!!!!!
>
>Wish I could afford to buy that book....but you can bet it will be on
>my ever growing list of cookbooks to buy once I am a bit more
>solvent....

Oh I'm so pleased! This is the Afghani qorma, yes? I could eat that
many times a week, but the roomie would probably object :-) Another
wonderful cookbook (just to further add to your list) is The New Food
of Life (Ancient Persian and Modern Iranian Cooking and Ceremonies) by
Najmieh Batmanglij. The recipes that we (Iain and I) have tried have
been terrific. It is a visually beautiful book and is filled with
interesting historical and cultural tidbits. Highly recommended.

I'm really happy you're making "my" recipe! Did you make the char
masala as recommended or did you tinker? :-)

TammyM

On Sat, 30 Sep 2006 20:26:49 GMT, (TammyM) wrote:

>On Sat, 30 Sep 2006 13:31:02 -0600, Christine Dabney
> wrote:
>
>>Heya Tammy,
>>
>>I am fixing the Qorma today.

>Oh I'm so pleased! This is the Afghani qorma, yes?

Yes it is.

Another
>wonderful cookbook (just to further add to your list) is The New Food
>of Life (Ancient Persian and Modern Iranian Cooking and Ceremonies) by
>Najmieh Batmanglij.

Okay, adding that to my list. I should have it by next fall, if not
before.
>
>I'm really happy you're making "my" recipe! Did you make the char
>masala as recommended or did you tinker? :-)

For the first time, I made it as you directed. Have you other ways
that you make it?
I like what someone suggested, about cardamon. That is one of my
favorite spices.

It is a taking a long time to get meltingly tender, but I think that
is because of the altitude here. Everything seems to take a much
longer time to cook.

Christine

On Sat, 30 Sep 2006 14:33:55 -0600, Christine Dabney
> wrote:

>On Sat, 30 Sep 2006 20:26:49 GMT, (TammyM) wrote:
>
>>On Sat, 30 Sep 2006 13:31:02 -0600, Christine Dabney
> wrote:
>>
>>>Heya Tammy,
>>>
>>>I am fixing the Qorma today.
>
>>Oh I'm so pleased! This is the Afghani qorma, yes?
>
>Yes it is.
>
> Another
>>wonderful cookbook (just to further add to your list) is The New Food
>>of Life (Ancient Persian and Modern Iranian Cooking and Ceremonies) by
>>Najmieh Batmanglij.
>
>Okay, adding that to my list. I should have it by next fall, if not
>before.
>>
>>I'm really happy you're making "my" recipe! Did you make the char
>>masala as recommended or did you tinker? :-)
>
> For the first time, I made it as you directed. Have you other ways
>that you make it?
>I like what someone suggested, about cardamon. That is one of my
>favorite spices.

I use 2:1:1:1 cinnamon, cumin, coriander, cloves. Cardamom would
probably be fab and would keep the alliteration going :-)


>
>It is a taking a long time to get meltingly tender, but I think that
>is because of the altitude here. Everything seems to take a much
>longer time to cook.

I have taken to either soaking the peas ahead of time and pre-cooking
them, or (if I forget to soak which I usually do), I just pre-cook
them fairly well. They don't seem to cook enough when I just add them
to the pot. Roomie said she liked the slightly crunchy texture, which
it ain't supposed to have!

I have also been known to deviate from the recipe by adding tomato or
V-8 juice to achieve the consistency I desire. This depends upon
whether/not I'm serving it with rice.

Pity you're not still around the corner, I'd nip over and nab me a
bowl! "-)

your pal,
TammyM

On Sat, 30 Sep 2006 21:10:23 GMT, (TammyM) wrote:

>Pity you're not still around the corner, I'd nip over and nab me a
>bowl! "-)

Next year!!!!!

I plan to be in northern California at least once a year...

Christine

On Sat, 30 Sep 2006 20:26:49 GMT, (TammyM) wrote:

>I'm really happy you're making "my" recipe!

Did you ever post that recipe or are you planning to post it today?

<slobber>

On Sat, 30 Sep 2006 14:54:01 -0700, sf <> wrote:

>On Sat, 30 Sep 2006 20:26:49 GMT, (TammyM) wrote:
>
>>I'm really happy you're making "my" recipe!
>
>Did you ever post that recipe or are you planning to post it today?
>
><slobber>

Tammy posted it a while back. I will send it to you. It's marvelous.

Christine

On Sat, 30 Sep 2006 16:00:14 -0600, Christine Dabney
> wrote:

>On Sat, 30 Sep 2006 14:54:01 -0700, sf <> wrote:
>
>>On Sat, 30 Sep 2006 20:26:49 GMT, (TammyM) wrote:
>>
>>>I'm really happy you're making "my" recipe!
>>
>>Did you ever post that recipe or are you planning to post it today?
>>
>><slobber>
>
>Tammy posted it a while back. I will send it to you. It's marvelous.
>
Thanks, Christine. I guess it's buried in thread drift because
googling Afghani qorma or just plain qorma didn't turn up a thing.

On Sat, 30 Sep 2006 15:19:06 -0700, sf <> wrote:

>Thanks, Christine. I guess it's buried in thread drift because
>googling Afghani qorma or just plain qorma didn't turn up a thing.

Odd, cause I googled for it, and it came right up,and all I put in was
the keyword qorma.

Christine

On Sat, 30 Sep 2006 15:19:06 -0700, sf <> wrote:

>Thanks, Christine. I guess it's buried in thread drift because
>googling Afghani qorma or just plain qorma didn't turn up a thing.

Did you google in the groups? I did....

Christine

On Sat, 30 Sep 2006 14:54:01 -0700, sf <> wrote:

>On Sat, 30 Sep 2006 20:26:49 GMT, (TammyM) wrote:
>
>>I'm really happy you're making "my" recipe!
>
>Did you ever post that recipe or are you planning to post it today?
>
><slobber>
>
Yep, I've posted it a couple of times. Google is your friend.

TammyM

On Sat, 30 Sep 2006 22:03:47 GMT, (TammyM) wrote:

>On Sat, 30 Sep 2006 14:54:01 -0700, sf <> wrote:
>
>>On Sat, 30 Sep 2006 20:26:49 GMT, (TammyM) wrote:
>>
>>>I'm really happy you're making "my" recipe!
>>
>>Did you ever post that recipe or are you planning to post it today?
>>
>><slobber>
>>
>Yep, I've posted it a couple of times. Google is your friend.
>
Not in this case. I googled for Afghani qorma before I posted.

On Sat, 30 Sep 2006 15:17:18 -0700, sf <> wrote:

>On Sat, 30 Sep 2006 22:03:47 GMT, (TammyM) wrote:
>
>>On Sat, 30 Sep 2006 14:54:01 -0700, sf <> wrote:
>>
>>>On Sat, 30 Sep 2006 20:26:49 GMT, (TammyM) wrote:
>>>
>>>>I'm really happy you're making "my" recipe!
>>>
>>>Did you ever post that recipe or are you planning to post it today?
>>>
>>><slobber>
>>>
>>Yep, I've posted it a couple of times. Google is your friend.
>>
>Not in this case. I googled for Afghani qorma before I posted.

Hmmm. I googled as well and it came right up! Weird.

Qorma
from Afghan Food and Cookery by Helen Saberi (MANY wonderful recipes
in this book!!!)


There are many varied qormas in Afghanistan, some of them without
meat. Instead of split peas, other pulses may be used (soaked
overnight and well cooked before being added to the meat). Or
substitute fresh vegetables such as potatoes, carrots, cauliflower,
peas or green beans, all sliced or diced, added to the qorma when the
meat is already tender and the sauce thick, and then cook until the
vegetables are of the desired tenderness, adding a little extra water
if necessary.


6 tbs vegetable oil (don't skimp!)
4 medium onions, finely chopped
2 pounds chicken, cut up
1-2 tbs tomato puree (sauce -- I usually use more, I like it really
REALLY saucy, like me :-)
2 oz yellow split peas
1 tsp char masala (recipe below) (I usually use more, to taste)
1/2 tsp black pepper (again, I use more)
pinch red pepper (optional)
salt to taste


Heat the oil in a pan and add the chopped onions. Fry over medium to
high
heat, stirring frequently until golden brown and soft. Add th emeat
and fry
again until the meat and onions are well browned. Mix in the tomato
puree
and conitnue frying for a minute or two. Add 1/2 cup water, split
peas, and
the spices and bring to a boil, then turn down the heat and simmer
until the
meat is cooked and the split peas soft. Add a little more water if
necessary. The sauce should be thick and oily. Serve with chalau
(rice).


Char masala:
2:1:1:1 cinnamon; cumin; coriander; cloves

When I use 2 teaspoons of cinnamon and 1 each of the other, I have
only a little bit left when the sauce tastes "right" to me. This is
the level of spice in which I was first tasted the dish.

On Sat, 30 Sep 2006 13:31:02 -0600, Christine Dabney
> wrote:

>Heya Tammy,
>
>I am fixing the Qorma today.
>
>I had some boneless,skinless chicken legs, and I am using those. And
>huge onions. The aroma was wonderful even before I added the tomato
>puree and the spices.
>
>Now, it is just heaven. I am letting it simmer in my Le Crueset. I
>can barely wait til it is done!!!!!
>
>Wish I could afford to buy that book....but you can bet it will be on
>my ever growing list of cookbooks to buy once I am a bit more
>solvent....

I meant to mention also that I made this for June Oshiro's Minnesota
WWT. I made it in Barb's kitchen, natch. She later confessed that it
sounded a little "different" to her when I said I was going to make it
(that's a Minnesota thang, you'll have to ask a real Meenasotan for
the definition, but it doesn't sound like a compliment!). I converted
her :-)

I make it with bone-in (skinless) thighs. I remove the thighs from
the sauce and let them cool enough for me to remove the meat from the
bones, and then put the meat back into the sauce to heat through.
Easier using the boneless thighs, but I'm a cheapo skate-o and use the
99cent/pound bone-in thighs :-)

TammyM, questing to convert all to the wonders of Afghani and Persian
cookery

On Sat, 30 Sep 2006 21:22:51 GMT, (TammyM) wrote:

>I make it with bone-in (skinless) thighs. I remove the thighs from
>the sauce and let them cool enough for me to remove the meat from the
>bones, and then put the meat back into the sauce to heat through.
>Easier using the boneless thighs, but I'm a cheapo skate-o and use the
>99cent/pound bone-in thighs :-)

Well..I had the boneless leg meat already, so it seemed like a good
idea for this. Next time, I will have to go with the thighs.

Hmm...thighs are on sale this week....

Got any more Afghani recipes using chicken thighs?

Christine, who will be making her Turkey Meatball and Lentil Ragout
this week,and will post the recipe for Tammy.

Christine Dabney wrote:
>
> Heya Tammy,
>
> I am fixing the Qorma today.
>
> I had some boneless,skinless chicken legs, and I am using those. And
> huge onions. The aroma was wonderful even before I added the tomato
> puree and the spices.
>
> Now, it is just heaven. I am letting it simmer in my Le Crueset. I
> can barely wait til it is done!!!!!
>
> Wish I could afford to buy that book....but you can bet it will be on
> my ever growing list of cookbooks to buy once I am a bit more
> solvent....
>
> Christine

Christine...ABQ has a lot of libraries:
http://www.cabq.gov/library/index.html