Mint sauce, Curry meat

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posted on Oct, 16 2005 @ 10:38 PM
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Hey i found a mint plant out the back off my house

I want to make mint sauce. does any one know how?

While im here does any one know wat cut of meat is best to make a curry out off?




posted on Oct, 16 2005 @ 11:27 PM
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I can't advise you about mint jelly, but I did grow mint in my garden and make a nice soothing tea from it. That stuff grows like crazy and soon became a plant I had to control.

As far as curry, I think spring lamb is great with curry sauce served on a bed of basmati rice and lots of veggies. The lamb and curry just seem to compliment each other so well.



posted on Oct, 18 2005 @ 02:55 AM
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Get a good quality vinegar... not white.. balsamic or brown vinegar is fine....

finely chop the mint and place the mint and the vinegar together in a jar. Add salt and pepper to season. Leave for at least 24 hours before serving but I tend to leave it longer a few days to a week before use.

For a beef curry I would use a cut such as Gravy beef which stews up superbly tender along with producing the thick richness that the cut of meat is named after.

Commonly blade beef is used but I prefer the gravy beef.





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