Tibetan Curried Potatoes
> i am looking for good recipes for a curry with potato. if anyone knows 
> of a good one that would be great. 
this one is terrific! 
a recipe with a history, to be eaten shamelessly. 
by john thorne 
in preparing the dish, the single most important thing to remember is that 
the potatoes have to be mouth-meltingly soft. you'll know they're 
approaching that stage when neighbors start pounding on the door, drawn by 
the intoxicating smells that have seeped out of your kitchen. lock the 
door, if you haven't already, and stir in the garnish. 
(serves four.) 
1/2 tsp  sichuan peppercorns
1   stubby piece of fresh ginger, about 2 inches long,
  peeled and finely minced
3 or 4 clove  of garlic, peeled and finely minced
1 tsp  turmeric
1 tsp  cayenne (or other fiery pepper)
1 tsp  salt
4 Tbsp  (1/2 stick) clarified butter (see note)
6 medium  yukon gold or red bliss potatoes,
  peeled and parboiled for 15 minutes, then cut into cubes
2 Tbsp  soy sauce
to garnish: 
1 scallion, including the green part, trimmed and minced 
several sprigs of fresh cilantro, minced 
heat the sichuan peppercorns in a small, ungreased skillet over medium 
heat until they begin to darken and release their aroma. turn them into a 
small mortar or onto a chopping board and pulverize to a coarse powder. 
mix the pepper powder, ginger, garlic, turmeric, cayenne and salt together 
to form a paste. heat the clarified butter in a large skillet and blend in 
the paste. cook, stirring with a spatula or wooden spoon, for a few 
minutes, to let the butter become fully seasoned. meanwhile, toss the 
potato cubes in the soy sauce until it has all been absorbed. add the 
seasoned potatoes to the skillet and turn up the heat to medium high. cook 
until the potatoes have a crunchy brown coating on the outside and a 
meltingly soft interior. use a spatula to turn them constantly so that 
they brown on all sides. this will take about 10 to 15 minutes over 
medium-high heat. 
when the potatoes are as described, toss in the minced scallion and 
cilantro. continue cooking for one more minute to allow the garnish to 
wilt and cling to the potatoes. turn everything into a serving bowl. then, 
as the tibetans say, "ngotsa manang ni choe" -- "eat shamelessly." 
cook's note: clarified butter (ghee) is easily made by putting the 
half-stick of butter in a heatproof measuring cup and setting this on the 
rack in a preheated warm oven. when the butter has melted and the solids 
have separated out, remove the measuring cup from the oven (with a 
potholder -- it will be hot!) and carefully pour off the clear liquid into 
the skillet, letting none of the solids escape. 
(ID: 8888) Mirror: rec.food.recipes: Tue, Feb 3, 2004

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